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These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi’s Plenty, can be filled with almost anything: sautéed spinach, smoked fish, mushrooms, cheese, crispy bacon, cooked ham, or, as Ottolenghi does, saffron potatoes, crème fraîche, and Swiss chard. You can make them ahead and rewarm them in a 300°F oven. Served with a salad, they make for a light, satisfying lunch.
A flat-bottomed nonstick skillet ensures your omelets slide right out.See It ›
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...