Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs.
A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
This is Connecticut author John E. Finn’s favorite omelet (and it’s dessert!). He says he likes it more than he likes his wife, his kids, and almost as much as he likes his dog. We hope he’s kidding! Fun fact: this boozy omelet is one of the oldest of dessert omelets, simple to make and spectacular to serve.