These pancakes, the signature griddle dish at Bubby’s, were inspired by James Beard’s excellent recipe. Half the milk called for in Mr. Beard’s recipe is replaced with sour cream, resulting in a fluffy, deep golden griddle cake. Mix the dry ingredients and mix the wet ingredients separately ahead of time, but don’t make this batter more than three hours in advance or it might deflate. Serve with plenty of butter and maple syrup, Canadian bacon, or one of Bubby’s fruit compotes (pages 276 to 278).
Turn humble onions into this thrifty yet luxe pasta dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A feel-good dinner designed to cram a ton of veg in each serving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
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.