To give your next omelet a flavorful (and aesthetic) upgrade, you need to start adding a dollop of this herbaceous green ...

In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...

When Julia Child made her first television appearance in 1962, she didn’t prepare boeuf bourguignon or coq au vin. Instead, she introduced Americans to the art of French cooking with a simple staple: ...

In Europe, it’s called an omelette; in the states, we drop the final letters. But no matter how you spell it, omelet is the word we’ve settled on for eggs that have been beaten and cooked into a ...

Omelets often are served at breakfast or brunch in the U.S., but in plenty of cuisines the dinner table is fair game, too. Which also means you’re not limited to American-style omelets, which can be ...

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