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.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.