Where to put a recipe like this? The Swedes eat these pancakes as dessert, but my guess is that 90 percent of Americans who make them will consume them before noon, as breakfast or a brunch dish. Though I’m in that 90 percent, these are undeniably sweet enough for postmeal status. There is a special pan for these, with small depressions, so you can make your pancakes the appropriate size. But using a tablespoon works almost as well. Serve them with confectioners’ sugar, applesauce, lingonberry preserves or any other jam, ice cream, sour cream, yogurt, or whipped cream. Or try an assortment.
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.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.