Category Archives: 4. Omelets, Soufflés, Quiche

Omelette bonne femme

Posted on February 12, 2013 by Meg

I wanted to give you a great recipe for Valentine’s Day, and this is what I came up with. It’s a delightful brunch dish when preceded by a glass of champagne — and can also make a light supper with … Continue reading →

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Tarte à l’oignon rouge

Posted on December 11, 2012 by Meg

One of the things I find most amazing about cooking is the way the simplest of ingredients can be turned into a dish that is, frankly, sublime. Red onion tart is such a dish. The onions are gently sautéed with … Continue reading →

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Soufflé au roquefort

Posted on October 16, 2012 by Meg

I first started making cheese soufflés while living in Moscow, where I was posted as a correspondent in the 1980s. Those were dark years with limited options for grocery shopping. But one could always find the ingredients needed for a … Continue reading →

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Omelette à la sauge

Posted on September 19, 2012 by Meg

There is an art to omelet making. I learned it long ago at the Café Dewitt in Ithaca, New York, where I had a part-time job as a chef while working on my Masters thesis. The trick is to make … Continue reading →

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