This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
A classic French omelette with a center of melted cheese.
Delicate, fancy eggs for spooning on toast.
Take a walk on the savory side.
The marriage of Béarnaise and tomato purée.
A classic egg, cheese, and ham filling for crepes.
A sauce so rich it could go on meat, but it goes just as well with poached eggs.
A mixture of aromatic fresh herbs flavor this classic French omelette that's smooth on the outside, custardy within.
Homemade pistachio paste and French buttercream join forces in this rich and creamy frosting.
A great sandwich becomes an even greater one, thanks to a fried egg on top.
When you make steak at home, don't forget the sides.