This is my Aunt Louie’s recipe for Cheese Balls. She was a real grande dame – she knew everyone in the village and always organized the village fête. When she drove up the street, she would wave with a regal bow. Auntie Louie was famous for her luck in a raffle (she once won a
The flavor and texture of an egg is subtly different when baked en cocotte in a small deep dish such as a ramekin, rather than flat as in oeufs au plat. When served, the egg white should just be set and the yolk soft. When seasoning, sprinkle the salt and pepper into the ramekin before
Gougères are the savory version of cream puffs, flavored with cheese, and we love them so much at home that I’ve developed several versions over the years. This one is flat, resembling a light pizza, and you can add any herb to the topping and a bit of garlic, too, if you like.
A Mexican-style omelet, browned on both sides and served as a flat cake, can be served hot or at room temperature with all sorts of fillings. This combination of onion with sweet and hot peppers is classic.
The Scandinavian lands of the midnight sun are renowned for their smoked fish. Eggs scrambled with smoked salmon and dill will lend an extravagant touch to a weekend brunch.
Brie or domestic Munster can be substituted for the Camembert in this minimalist soufflé that needs only three ingredients. You’ll find the full flavor of the cheese comes through clearly, so pick your favorite.
In France as everywhere else, cooks are spending less time in the kitchen and dishes like scrambled eggs and soft-boiled eggs are right in style. In the foothills of the Alps and Savoy in spring, you will find local morels in a brouillade of scrambled eggs, and later in the year, the full range of chanterelles, oyster mushrooms, hedgehogs, and cèpes will be joined together with butter and herbs in one glorious scramble. Serve the eggs with crusty country bread or on a slice of toast.