Italians have many local and regional names for crespelle (what the French, and most Americans, call crêpes) and innumerable ways to enjoy them. In Abruzzo, these traditional thin pancakes are called scrippelle and are the versatile foundation for both savory and sweet dishes. Here’s a typically simple casserole of spinach-filled scrippelle, lightly dressed with tomato sauce and a shower of grated cheese. Serve bubbling hot from the oven as an appetizer or a fine vegetarian main dish (even meat-lovers will be satisfied). The batter for these scrippelle is a bit thicker than the usual crespelle batter, but it is easy to work with and produces a pancake with fine texture. The Abruzzesi use them in all sorts of creative ways: layered with cheeses and sauce like a lasagna or a pasticiatta, rolled and stuffed and baked like manicotti. A popular technique is to stack and slice the scrippelle into thin, tagliatelle-like ribbons. These ribbons are often used as a soup garnish (see box), or in clever desserts, as I show you later in this chapter (page 261).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.