Paper-thin, yeast-leavened Russian pancakes with a distinct tang, traditionally served in stacks and rolled around smoked salmon, caviar, or jam.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Dissolve yeast and sugar in the warm milk. Whisk in the flour and egg yolks. Cover and let rise in a warm place for 1 hour until bubbly.
Stir the melted butter and salt into the risen batter.
Whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter to keep it light and airy.
Heat a buttered crepe pan or skillet. Pour a thin layer of batter, tilting the pan to spread it evenly.
Cook for 1 minute until bubbles form, flip, and cook 30 seconds . Serve warm, smeared with sour cream and topped with salmon.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
