A traditional Jewish variation on the crêpe, the blintz can be filled with anything from berries to cheese to mashed potatoes. My mother fills hers with cream cheese and farmer cheese and serves them with a fruit compote. Serve three blintzes per person, accompanied by Blackberry Compote (page 276), strawberry compote (see page 276), sautéed bananas (see Banana Walnut Pancakes, page 122), or Strawberry Jam (page 280). A bit of advice from Mom: Be sure to have all your filling ingredients at room temperature before beginning this recipe, otherwise, it’s difficult to mix everything evenly. Serve with Sliced Melon and Raspberries with Port Syrup (page 228).
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.