Chef Patrick O'Connell runs the Inn at Little Washington, a Michelin restaurant in Virginia. Part of his kitchen audition is ...

An oven-baked omelette that works morning, noon, or night Fast, healthy, and loaded with flavor—this oven-baked veggie ...

Sprinkle some additional fresh herbs atop each omelet after rolling or folding it, and serve at once. For 4 omelets, use about 1 cup grated flavorful cheese, such as Swiss, cheddar, Parmesan, Monterey ...

When it comes to a balanced diet, eggs are offered as an integral part of it. After all, eggs are a powerhouse of nutrition, ...

Sprinkle some additional fresh herbs atop each omelet after rolling or folding it, and serve at once. For 4 omelets, use about 1 cup grated flavorful cheese, such as Swiss, cheddar, Parmesan ...

an award-winning full fat hard cheese from Stanford near Hermanus. The omelette must be made from 3 eggs, preferably large ones, to balance the substantial filling. And please, please only use butter.

Lyre-shaped blades sweep through just-cultured milk that’s been coagulated with rennet to the consistency of pudding. The sharp strings cut the curd. Cheesemaker Nicolas Schmoutz encourages visitors ...

In addition to the regular brunch menu, which includes moussaka and Tsoureki French Toast (with cheese mousse, caramelized ...