Cheddar, Onion, and Red Bell Pepper Souffléd Omelet
We tested this recipe with a variety of cornmeal brands, all of which worked fine. Do not substitute polenta, however; it made the soufflé much too heavy.
Just like the state fair, minus the crowds.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.