Crêpes can be sprinkled with confectioners’ sugar and served flat, like regular pancakes; or rolled up around fruit, Nutella (chocolate hazelnut butter), or chocolate; or topped with fruit, fruit compotes, whipped cream, or jam. You can make this batter ahead of time and refrigerate it in an airtight container for up to two days. Use a crêpe pan, which has a very long handle and slightly sloping slides, or a small to medium nonstick skillet. Prepared crêpes can be frozen for up to a month and defrosted at room temperature for a couple of hours. For best results, place crêpes between layers of waxed paper or parchment paper before freezing. Rewarm them by removing the waxed paper and baking them, tightly covered, in a baking pan in a preheated 300°F oven for 10 to 15 minutes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.