Quick Aïoli with EggJohn Kernick
Cooks' notes:
•The eggs will not be cooked in this recipe, which may be of concern if there is a problem with salmonella in your area.
•Aïoli with egg may be made 2 days ahead and chilled, covered.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fluffier, fresher, and fancier than anything from a tub or can.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”