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. @marthaholmberg

A single basic crepe, folded into quarters on a sheet of parchment with two lemon wedges beside it.

Basic Crepes

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A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.

Three honey-ginger apple tarts on a white platter with 4 apples on the side.

Honey-Ginger Apple Tarts

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Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn’t bad, either.

A white casserole dish partially filled with cheese enchiladas, garnished with cilantro, cheese, and crema.

Cheese Enchiladas

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Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you’ve got the makings for some of the easiest enchiladas ever.