Let’s be clear about one thing, shall we? This omelet, loaded with sour cream, goat cheese, and Gruyere, is not an omelet for ascetics.
This perfectly imperfect galette is unspeakably easier to make than pie. And yet to guests its equally impressive. Do the math.
Don’t worry, we can’t pronounce the name either. As if it matters, seeing as we’re too busy cramming the pastry into our pieholes to say anything.
You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
These flaky French pastries are dainty, diminutive, and addictive as heck (typed while licking the sugar from our fingers).
What if we told you it’s actually quite quick simple and well worth the effort to make your very own rich, flaky puff pastry? Believe it.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
Says David Lebovitz, “I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” Good enough for us.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
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