Parsley-Crouton Omelets with Gruyère

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Just like the state fair, minus the crowds.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.