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 flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.