The crunchy and cheesy bites that ooze out of the sides of this “rolled” chicken are irresistible. Most kids go crazy for this, but it has sophisticated flavors adults will enjoy, too.
chopped fresh flat-leaf parsley
Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
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.