Many Americans know only French-style omelets. But similar egg dishes in China are less fussy than the filled and folded bistro classic. Take egg foo young. Instead of the deep-fried dish in Chinese-American restaurants, Cantonese cooks use less oil and more crispy vegetables. That’s the style preferred by the cooks at Christopher Kimball’s Milk Street. Their veggie-packed omelet calls for cabbage, onion and bell pepper, but bean sprouts, mushrooms and scallions also work. The vegetables are stir-fried until crisp-tender, and then mixed with beaten eggs. To boost the protein, stir in chopped cooked shrimp, pork or chicken. A quick sriracha mayonnaise makes a spicy, complex addition.

In rugged parts of northern Spain, a homey dish called fabada asturiana is a satisfying winter staple. It includes several cured meats, dried beans and alliums slowly simmered together. The cooks at Christopher Kimball’s Milk Street make a version with canned white beans that pares back on the meat and comes together in just 30 minutes. Chorizo and ham lend deep flavor to the broth. And a pinch of saffron adds a Spanish flavor and fragrance, while giving the stew an alluring golden hue.

By CHRISTINE GALLAGHER

Something exceptional recently happened in the Grand Valley!

By CHRISTINE GALLAGHER

BY Christine Gallagher

By CHRISTINE GALLAGHER