The omelet remains the standby dinner for many accomplished French cooks, and it remains on the menu of many restaurants. Delicious and gorgeous, it’s a bit trickier than a frittata (page 558), but considerably faster, and nonstick pans have made it a lot more reliable. Fresh herbs are a must here; I would say butter is a must also, but I’d rather you made the omelet with olive oil than not at all. Once you learn how to do this, it will become a staple for you, and variations will be second nature. I offer a few to get you started.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like coconut lentil soup and chicken stroganoff.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.