While I was studying in France, my friend Lindsay insisted I try this little crêpe place she had found. It turned out to be down a sketchy alley and I began wondering what we were doing there until I went in. The shop was filled with a number of incredibly tasty-looking items, but I decided to order these and it was all over. They were so yummy that I had to order them every time we went there (which was more often than I’d like to admit). Crêpes are easy to make, and any extras can be refrigerated for several days or frozen for up to a month.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.