The traditional crepe pan is made of steel and has short, sloping sides and a long handle. With use, the steel becomes seasoned—like cast iron—and needs only the lightest oiling. There are several other types of pans that work well for making crepes: pans with a nonstick surface are probably the easiest to work with, but any pan of the right size with a well-seasoned surface, including aluminium omelet pans, will do the job. It is normal for the first few crepes of the batch to come out less than perfect. Once you find the right temperature for the pan and get the wrist action down, you’ll see a noticeable improvement in the results. As you get the knack of making crepes, you’ll be able to keep two pans going at once, cutting the time in half.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.