The perfect omelet is a gently oval shape of coagulated egg enclosing a tender custard of eggs. It can be a plain breakfast omelet flavored only with salt, pepper, and butter, or it can be a quick main course luncheon omelet filled or garnished with chicken livers, mushrooms, spinach, truffles, smoked salmon, or whatever the cook wishes—an attractive use for nice leftovers, by the way. And you can make an omelet in a number of ways, such as the scrambled technique, the tilt-and-fold method, and so forth. I have always preferred the 2-to-3-egg omelet made by my old French chef teacher’s shake-and-jerk system, as follows. If this is your first attempt, go through the movements of the jerk—and note it is not a toss, it is a straight jerk toward you—and practice the unmolding technique. Serve the whole family for breakfast, so you’ll be making 4 or 5 omelets or more and will get the feel. It’s a very fast lesson, since an omelet takes only about 20 seconds to make.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.