Don’t let yourself be frightened at the prospect of making an omelet. The more you make, the easier it will be, and it only takes minutes to produce a seductive oval mound of yellow eggs wrapped around a filling that provides just the right complement. An omelet can make a whole meal and is a great receptacle for whatever little bits of things you’ve stored in your fridge. So I’ll give only proportions and suggestions for various fillings, not specific directions for preparing each one. That way, you can use mine as guidelines to make your own. It is important to have a good nonstick omelet pan. Mine is 6 1/2 inches in diameter at the base and 8 inches across the top, the size I like for a two-egg omelet, and I reserve it for only that purpose. If you prefer a slightly thinner, more spread-out omelet, get a pan with an 8-inch bottom diameter.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.