Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
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- 1 H, 15 M
- 1 H, 35 M
- 6
About Martha Holmberg
Martha Holmberg is an award-winning food writer and editor who developed her sauce, crêpe, and puff pastry-making technique at La Varenne Cooking School in Paris, then as the publisher and editor of Fine Cooking magazine and, most recently, as the food editor of the Oregonian newspaper. She's also the author of Modern Sauces, Crêpes, and Puff. She lives in Portland, Oregon.
Basic Crêpes
A simple, step-by-step recipe for the classic French crêpe that can be mastered by anyone. Yes, anyone. Even you.
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- 25 M
- 30 M
- 17
Honey-Ginger Apple Tarts with Cinnamon-Sugar Walnuts
Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn’t bad, either.
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- 45 M
- 1 H, 25 M
- 0
Smoked Salmon Canapés with Lemon, Horseradish and Dill
We’ve pretty much always got rich, buttery puff pastry in our pantry so we can make these bite-sized puff pastry hors d’oeuvres of smoked salmon, dill, and capers.
- Quick Glance
- 40 M
- 1 H, 30 M
- 0
Feta and Dill Tart with Lemony Spinach Salad
Think cool, slightly bitter spinach leaves tossed in a dill, lemon juice, and oil vinaigrette atop a hot, tangy feta cheese tart. You’re welcome.
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- 20 M
- 40 M
- 0