Gruyère is one of the best cheeses to use in a crêpe because it is flavorful and melts nicely. Here, broccoli adds color and texture. You can prepare both the filling and the crêpes ahead of time and assemble the crêpes at the last minute. If you make crêpes in advance, the crêpes can be wrapped airtight and frozen for up to two months. Serve with Mixed Greens with Shallot Vinaigrette (page 169).
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.