The traditional crepe pan is made of steel and has short, sloping sides and a long handle. With use, the steel becomes seasoned—like cast iron—and needs only the lightest oiling. There are several other types of pans that work well for making crepes: pans with a nonstick surface are probably the easiest to work with, but any pan of the right size with a well-seasoned surface, including aluminium omelet pans, will do the job. It is normal for the first few crepes of the batch to come out less than perfect. Once you find the right temperature for the pan and get the wrist action down, you’ll see a noticeable improvement in the results. As you get the knack of making crepes, you’ll be able to keep two pans going at once, cutting the time in half.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.