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.
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.