A custardy filling and a flaky crust make the case for bringing this French classic back. It’s essentially indulgence masquerading as a make-ahead, impress-a-lot brunch or lunch.
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A custardy filling and a flaky crust make the case for bringing this French classic back. It’s essentially indulgence masquerading as a make-ahead, impress-a-lot brunch or lunch.
Your mornings just got a heck of a lot easier. Not only is there about to be more time to hit that snooze button but there’s no annoying standing at the stove and cleaning up spatters afterward.
It’s sooooo easy to wake up or come home from work, fry some eggs and chorizo, and plop them on a tortilla. Sooooo ridiculously easy. Sooooo incredibly satiating.
Got leftover spaghetti in the fridge? If you’ve also got eggs, then you’ve got supper. A simple, frugal specialty of a chef from Chez Panisse, this comes together with spectacular ease.
If you’re the sort who likes things spicy, whether first thing in the morning or at the end of a crazy day, then we’ve got a quick and easy scrambled eggs recipe for you.
A magnificently indulgent omelet for two that’s exactly what you make when you’re feeling like reveling in something simple yet still sophisticated and is perfect at any time of day.
Tastes just like what they slide in front of you at trattorias in Italy, with someone’s nonna in back rolling out sheets of fresh pasta, upper arms jiggling.
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
Ditch the fizzy artificially dyed tablets for something more natural. And inexpensive. And made from stuff you already have on hand, including kitchen scraps you’d otherwise toss.
Just like mom made. That’s what we’re hearing from folks who grew up hoovering this classic, quick, easy, cheap Italian staple any and all times of day.