Every culture has its pancakes, and Istria has palacinke. Though they are no different from crespelle or crêpes, palacinke is the name I first learned for the delicious thin pancakes my mother would whip up for us for dinner. As a child, I loved them any way she served them, often with only a sprinkle of sugar or a bit of home-preserved fruits, like rose-hip jam, apricot marmalade, or prune butter. Sometimes palacinke were more elaborate: filled with ricotta and baked or layered like a cake with different fillings in between. But the most luxurious—and always our favorite—were palacinke spread with melted chocolate. That’s the version I share with you here, but I also encourage you to enjoy these homey treats any way you like. Today my mother still makes palacinke, but now it is her great-grandchildren who wait in line for the next one to come out of the pan so they can spread jam on top, roll them up, and devour them, still warm.
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.