French Omelette With Fines Herbes

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.

Fluffy Egg White Omelette (Soufflé-style)

Here's a recipe for a truly spectacular egg white omelette. It's so fluffy and soufflé-like, stuffed with asparagus and prosciutto.

French Omelette With Cheese

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is stuffed with your choice of cheese.

Crème Brûlée for One From 'Paris Pastry Club'

As Paris Pastry Club author Fanny Zanotti herself remarks, there's not much to say about crème brûlée that hasn't already been said. Its mild, creamy sweetness is a true delight; it's rare to find a person who doesn't like it. The recipe simple, but this preparation remains unique: a single serving of crème brûlée, served in its very own ramekin.

Diner-Style Asparagus, Bacon, and Gruyère Omelette for Two

Just as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what kind of omelette you end up with. This smoky version, perfect for spring, uses my basic technique for diner-style omelettes with large, tender, browned curds and plenty of space for fillings.

Classic French Omelette

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.

Crème Anglaise

Churn this velvety sauce into ice cream, serve it with your favorite sweets, or pour it over fresh fruit for a simple dessert.

Chocolate Cardamom Plums Clafoutis

This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness.

Oeufs en Meurette (Poached Eggs in Red Wine Sauce)

Eggs en meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce. It's a lot like beef bourguignon or coq au vin, just without the beef or chicken, and a lot quicker and easier.

Soufflé Omelette With Cheese

Much simpler than a classic soufflé, this soufflé omelette is cooked in a skillet on the stovetop and requires little more than eggs, cheese, and a couple of extra minutes to beat the whites.