If you’ve never made crêpes before, you’ll find that it’s one of life’s most satisfying accomplishments. You spend a few minutes dipping, swirling, and flipping and end up with a neat stack of delicious crêpes. As with traditional pancakes, the first one is usually a dud, so don’t be discouraged. Once you’ve slid a few out of the frying pan, you’ll feel like a pro. This recipe can easily be doubled and they freeze beautifully, so there’s no reason not to keep an extra stack in the freezer for a last-minute crêpe fix.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.