Cheese Omelette

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.