Editor's note: The recipe below is excerpted from Eggs by Michel Roux. To read more about the book, click here.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.