[Credit: Robin Bellinger] One New Yorker cartoon that lives in my memory shows a man teasing his wife, “You’ll buy anything if it says poids net.” If you suffer from Francophilia, as the cartoon woman and I do, you...
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The following recipe is from the June 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Omelet Gramajo is served in cafes and bodegas all over Argentina. There are many different stories...
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This post isn't meant to be a take-down of good old American diner omelets: fluffy, stuffed full of fixings, oozing cheese. I happen to love omelets like that. But I also love an omelet that's done in the classical...
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I've adapted this recipe from TLC show host Curtis Stone's new book Relaxed Cooking (available on Amazon.com). This omelet comes out more flat than fluffy, but I like the puddles of tangy melted Taleggio that result from the filling being...
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This unusual sweet apple omelet recipe I've adapted from Babbo pastry chef and Serious Eats pal and contributor Gina DePalma's fantastic book Dolce Italiano. I use Honeycrisp apples, everyone's current fave these days, instead of Gina's recommended Golden Delicious, Rome,...
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Despite the fact that I’ve cut back on meat in the past few years, it rarely occurs to me to turn to eggs as a source of protein. As part of my effort to liberate them from my mental breakfast...
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I once had an actual Spanish man teach me how to make this dish. This version isn’t quite right, but it is a tad easier. The original recipe fries the potatoes in olive oil to soften them up and then...
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What I love about this omelet from Nancy Harmon Jenkins's Cucina del Sole is its versatility. It's substantial enough to serve as a light supper with a tossed salad or a plate of fresh tomatoes, fresh basil, and mozzarella drizzled...
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