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Cheese & Egg Recipes

Cheese Sauce, Stodgy and Unstodgy
What about Sauce Mornay?
 • 
Edward Behr
Little Green Omelettes (Frittatine)
From the First Leaves of Spring
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Edward Behr
Onion Tart
On the Inspiration of Zwiebelkuchen
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Edward Behr
Yogurt with Shallots, Mint, and Rose Petals
Mást’o musir is “yogurt with musir,” meaning the wild Persian shallot, Allium hirtifolium, which has a somewhat garlicky flavor.
 • 
Edward Behr
Fonduta
This dish of Piemonte and Valle d’Aosta is the Italian counterpart to the fondue of France and Switzerland.
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Edward Behr
Gougère (Gruyère Puff Pastry)
The savory gougère, its crunchy outside contrasting with the tender inside, is made in various parts of France but associated especially with Burgundy.
 • 
Edward Behr
Popovers
[Read the article "Blowing Things Up with Eggs."]
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Edward Behr
Parsley Omelets (Ujjet Baqdoones)
From "The Aleppo Cookbook" by Marlene Matar
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The Art of Eating
Zucchini Pudding
This zucchini pudding, a complement to grilled meats, combines two elements from Richard Olney’s essential Simple French Food, first published in 1974.
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Edward Behr
Fondue Franche-Comtoise (Cheese Fondue)
Fondue requires the standard equipment: an enameled cast-iron or glazed ceramic pot to set over a flame, a stand to hold it with a burner below, and…
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Edward Behr
Cheese Fritters
These fritters are essentially a fried version of gougères. This dough, compared with the dough for gougères, is lighter in flour and heavier in cheese…
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Edward Behr
Cervelle de Canut (Fresh Cheese Beaten with Herbs)
Cervelle de canut, “brain of a silk worker,” is an essential Lyonnais food, named for the city’s silk weavers, whose number peaked in the 19th century…
 • 
Edward Behr
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