Like a hard cheese, cured yolks can quickly add savory depth and complexity to a wide range of foods—soups, salads, pastas, and even meats.
This recipe is old-fashioned in the sense that it doesn't involve any canned milk, powders, or artificial flavorings. It results in a flan that is not too eggy thanks to the use half-and-half instead of milk to help thicken it.
No traditional Danish Christmas dinner is complete without a dish of small caramelized potatoes. But this sweet, savory side dish is good for any time of the year.