Crépinettes get their name from the veil fat that is used to wrap them. They were a classic at Pigby-the-Tail, one of the most requested of our sausages for uncountable neighborhood and family potlucks and summer grilling parties. It’s no wonder. A crépinette patty wrapped in its transparent caul with a whole basil leaf showing through is a thing of beauty. Caul fat is difficult to find, though that is changing with the renewed interest in charcuterie (see page 154). If you prefer to keep it simple, here is the modified recipe, caul optional. Made without caul, the crépinettes are equally delicious, though somewhat less mysterious without the umami the caul provides, and the lovely look is simulated by pressing a basil leaf on top of the patty just after cooking.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.