People often ask me what kind of latkes were eaten before potatoes came to the Old World from the New. This onion pancake gives us a taste of that past. Buckwheat, called farine aux Sarrazins or blé noir in French, is used for this recipe. Although rendered goose fat was traditionally the oil used in Alsace and elsewhere in Europe, oils made from safflower, walnuts, and other nuts and seeds were also used, probably pressed by the farmers who brought them to markets where they were sold. The recipe, although attributed as Alsatian in one cookbook, is clearly from eastern Europe, as the word “gretchenes” means buckwheat in Polish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.