Fines Herbes Omelet
A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting...
Author: Jacques Pepin
Grits and Shrimp
This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds...
Author: Mark Bittman
Migas with Pico de Gallo
Author: Julia Moskin