Browsing Tag

Gruyere

  • Summer Vegetable Gratin

    Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers — aromatics, vegetables and topping…

  • Chard and Sweet Corn Gratin

    This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs…

  • Cookbook of the Month: Modern Vegetarian Kitchen

    The recipe I’m sharing today is one for pizzoccheri, a traditional Swiss dish. Unfortunately, I somehow managed to only copy down the ingredient list before preparing this, and totally neglected to write down…

  • Zucchini Flan

    Zucchini flan makes a good brunch, lunch or light supper dish. For the best texture, be careful not to overbake; remove from the oven when the custard is still a little jiggly. The flan…

  • Ramp Omelet

    Right now, my favorite combination is ramps and eggs, a particularly satisfying pairing. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.…

  • Croque Monsieur

    In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. Today they're almost as common as cappuccino in America,…