recipes

This hearty frittata is filled with broccoli florets, tomatoes, fresh basil, and creamy ricotta.

Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish You could also pair it with a green salad for a simple and elegant first course or light lunch Serve it straight out of the oven, when it's at its puffiest.

An easy overnight French toast recipe, with a crispy, crackly sugar topping on thick custardy bread. Tastes just like creme brulee!

The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s Since then we have gone through what has amounted to the quiching of America Like ice cream, the quiche appears in all flavors — from asparagus to zucchini

You can serve this for dinner or for breakfast. Delicious.

Need a quiche recipe that feeds a crowd? Tomato Bacon and Onion Quiche makes two pies and is perfect for breakfast or brunch and holiday entertaining!

This showstopping Bacon, Egg and Cheese Brunch Ring is the perfect centerpiece for a delicious family meal. It's also a hassle-free breakfast solution that requires under half an hour of prep. Stuffed with all your favorite breakfast foods—crispy bacon, creamy eggs and lots (LOTS) of melty cheese—this is one meal that's sure to make your morning. Serve your bacon, egg and cheese crescent roll ring with a side of salsa and a dash of cilantro to really impress.

Corn kernels make this quiche-like pie juicy-sweet Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling

Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard It’s a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish You can make the dough up to 3 days ahead, and prebake the crust a day ahead

This rich, autumnal galette takes its inspiration from the flavors of French onion soup Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with

The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once Let the onions slowly caramelize — don’t hasten the cooking by jacking up the heat — and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.

Apple crumble is one of those desserts all cooks should have in their back pockets It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it

This Dark Chocolate Tart is an elegant dessert that is so easy to make. A simple cookie crust with a rich chocolate ganache filling.

A simple recipe for apple pie toast that will bring you infinite happiness

This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking.

A++ will make again

This meal in pie form is packed with plenty of bacon, a creamy custard and deliciously melty cheese. Those savory Quiche Lorraine ingredients fill a flaky crust for the ultimate comfort dinner. To save time, Betty Crocker™ pie crust mix works as an easy substitute for a from-scratch crust. Your Quiche Lorraine can be eaten hot from the oven or served in cold slices the next day.

I’m spoiling you with tomatoes again. You see, I’ve had a good crop and the harvest has been plentiful. After eating them mostly naked an...

I had a friend in town this week and just when we were at the point in the conversation when we’d usually pick a place to meet for lunch, something terrible happened. Caught up in a moment wh…

I have a lot of feelings about lunch boxes, none of them especially genial. But as this teeny tiny person that I only just recently brought home from the hospital, barely able to utter a “beh…

My sister Betsy just left yesterday after a nice, long visit and while she was here, we did our share of cooking and eating. And cooking.

Puff pastry is your friend. And if you don't know that yet, let me introduce you by making thi...