This special dessert is so good—and so much fun to prepare and serve—I hope you’ll be persuaded to make and keep scrippelle (crêpes) on hand all the time, as they do in the kitchens of Abruzzo. Here, you slice the scrippelle into strips (they look like fresh fettuccine!) and toss them in a hot caramel, apricot, and citrus sauce that you’ve got bubbling in a skillet. Serve the beautifully glazed ribbons still warm, with whipped cream melting on top. This recipe calls for a full batch of the thin pancakes (the same ones used for the savory Crespelle with Spinach, page 234), but it is easy to adjust the amounts to make a larger or smaller dessert. Even if you have only a couple of extra scrippelle in your freezer, you can still transform them, with this basic technique, into a treat for two. Let your creativity loose: Just like pasta, scrippelle ribbons can be dressed for dessert in countless ways. Add rum or liqueur to this caramel sauce, or vary it with other fruit preserves or juices. Shape the ribbons into a little nest for a scoop of ice cream. Or drizzle melted chocolate over the warm ribbons, sprinkle with chopped toasted hazelnuts, and top with a dollop of whipped cream.
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.