Baked Egg Custard with Gruyère and Chives
Egg dishes always make a great centerpiece, especially when theyre this easy. As it bakes, Gruyère melts into the nutmeg-scented egg and milk mixture, which takes on a light, quiche-like creaminess.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
Tangy and sunny, this curd can be made with either fresh or frozen pulp.