Thin, buttery, and delicate, these fall somewhere between crêpes and American pancakes. It’s traditional to eat Swedish pancakes topped with lingonberries (or lingonberry jam) or another tart berry, a slice of lemon to squeeze on the pancake, and confectioners’ sugar. These pancakes cook quickly because they’re so thin. In fact, they’re so thin that most guests will want three or four. Serve with your choice of herrings (page 196) or Smoked Salmon (page 191).
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.