Crépinettes get their name from the veil fat that is used to wrap them. They were a classic at Pigby-the-Tail, one of the most requested of our sausages for uncountable neighborhood and family potlucks and summer grilling parties. It’s no wonder. A crépinette patty wrapped in its transparent caul with a whole basil leaf showing through is a thing of beauty. Caul fat is difficult to find, though that is changing with the renewed interest in charcuterie (see page 154). If you prefer to keep it simple, here is the modified recipe, caul optional. Made without caul, the crépinettes are equally delicious, though somewhat less mysterious without the umami the caul provides, and the lovely look is simulated by pressing a basil leaf on top of the patty just after cooking.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.