Frittatas are thicker, fluffier cousins of omelets. Like most egg dishes, they’re perfect vehicles for a wide variety of fillings.
Mushroom Risotto
Frittatas are thicker, fluffier cousins of omelets. Like most egg dishes, they’re perfect vehicles for a wide variety of fillings.
Souffles are simple to make, but difficult to make exceptionally well. However, the beauty of a souffle need not necessarily reflect its flavor or exquisite texture, and if you don’t mind cheating a bit, you can make a fabulous souffle without any of the traditional fears.
Carbonara — derived from carbonaro, “coal burner” — is a deceptively simple and irresistibly decadent pasta dish made with tempered eggs, parmesan and, typically, guanciale — a special type of bacon.
This sandwich starts on a toasted Asiago roll, and it’s filled with eggplant-parmesan slices, a fried egg, roasted tomatoes, Provolone cheese, artichoke hearts and a yogurt-dill-tahini sauce.
These thin pancakes are almost as easy as they are versatile. Whether you’re craving creamy chocolate or a hearty, savory supper, you can fill a crepe with just about anything.
A modern poster-child of French cuisine, the word “quiche” actually comes from the German kuchen, “cake.” It hails from the medieval German land of Lothringen, now known as Lorraine, whence the eponymous quiche of bacon and cheese.
Souffle is the past participle of the French souffler, which means “to blow up, puff up.” The basic concept is folding stiff, whipped egg whites into a creamy sauce, which can be either sweet or savory.
