Crespelle (Italian for “crêpes”) are easy, delicious, and versatile. You can fill and bake them with almost any stuffing. Here’s a favorite of mine, crespelle filled with a creamy mushroom ragù, as they do it in Maremma. Many wonderful dishes can be made using crespelle in place of pasta. If you have all the ingredients for a filling for lasagna, for example, but do not want to make pasta, crêpes are ideal.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.