Recipes By Emma Laperruque
68 recipes found
Greek Yogurt Potato Salad
Instead of rich mayo, there’s tangy Greek yogurt in this modern potato salad recipe. Add in torn oil-cured olives (briney! buttery!), and plenty of fresh herbs.
Espresso Caramel Sauce
While most caramel sauces are tooth-achingly sweet, this one is anything but. The secret? A big spoonful of instant espresso powder, which takes a cue from Starbucks-famous caramel macchiatos, and turns this sauce into something bittersweet and complex. A couple other tricks: Take the sugar as dark as possible, which brings out all the malty, butterscotchy flavors of a truly good caramel. And salt it to taste. I call for a ½ teaspoon—a good starting point—but once it’s cooled down a bit, try it for yourself and add more until it’s good enough to go back for another spoonful. Adding an acidic ingredient, like vinegar or lemon juice, as soon as the sugar turns clear helps sidestep crystallization (aka, messed-up caramel sauce). This is, of course, great on ice cream. But don’t let that stop you from pouring it all over a slice of pound cake, or a walnut brownie, or a blondie, or even some apple slices. You get the idea.
Spaghetti Carbonara Frittata
This Big Little Recipe takes the same ingredient as classic spaghetti carbonara, but reworks the quantities and technique so you end up with—ta da!—a frittata.
Shortcut Sausage Meatballs
When I want meatballs, but don’t have the time to deal with a dozen-plus ingredients and steps, I make this easy sausage meatballs recipe.
Asparagus With Soft-Boiled Eggs & Anchovy Bread Crumbs
Bright-green asparagus do most of the talking here. The anchovy bread crumbs, jammy eggs, and polka dots of chile paste make this filling enough for dinner. And, I know, a pound of asparagus per person sounds scandalous. And it sort of is. But that’s what makes it fun. Of course, this would also make a great side next to any protein, like roast chicken, pan-fried pork chops, or crispy-skinned fish.
Spaghetti Pasta with Charred Scallion Sauce
An extremely untraditional riff on the Italian aglio e olio pasta recipe. Instead of garlic, we’re using charred scallions. And we use a lot of them—3 bunches.
Chocolate–Peanut Butter Mousse
This dairy-free chocolate peanut butter mousse recipe calls for sweetened peanut butter, which gets along better with the water in terms of taste and texture.
Easy Meatloaf
This all-beef meatloaf has very few ingredients and a whole lot of tricks up its sleeve. Serving it with mashed potatoes is optional, but highly recommended.
Pie Crispies
When it comes to pie crispies, I always save the crust for last. It’s my favorite part of the recipe. I love cinnamon-sugared apples filling, but crust is best.
Simplest Bread Pudding With Salted Brown Sugar Sauce
As easy and good as bread pudding gets. Don’t underestimate the short ingredient list—it knows what it’s doing. The challah is torn and toasted, the half-and-half is rich but not too rich, the dark brown sugar brings all the malty-toffee vibes, and a combination of whole eggs and yolks means a fluffy, custardy texture with no eggy flavor. Oh, and that brown sugar and half-and-half—plus a big pinch of salt and knob of butter—turn into what I like to think of as Cheater’s Caramel. You’ll want to spoon it onto just about everything.
Salted Peanut Butter Pie With Ritz Cracker Crust
This recipe makes a five-ingredient pie that’s somewhere between peanut butter fudge and a gooey blondie using ritz crackers to create a crispy flaky crust.
Chocolate Babka French Toast
How to make the best French toast recipe ever? Just swap out white bread and use chocolate babka instead for a bready cake, sweet, yeast-raised bread.
Slow-Roasted Salmon With Kale, Chickpeas & Fried Lemons
Meet my new favorite way to cook salmon. In this recipe, the low oven temperature means it's just about impossible to mess up. Then, sauté kale and chickpeas.
Foolproof Cream Scones
Scones have a bad rap for being dry, but these ones are anything but. As with biscuits, the standard scone method involves cutting butter into dry ingredients—and hoping you don’t cut it too small or let it get too warm. This version skips the butter altogether and uses lots of cream instead. In turn, the recipe is nothing more than: dump ingredients in a bowl and stir. The white whole-wheat flour adds nutty flavor (though feel free to swap in an equal amount of all-purpose, or even half all-purpose and half standard whole-wheat). The raw sugar brings caramely vibes and an awesome crust. Serve with butter or, my favorites, clotted cream or crème fraîche.
Stand-Mixer Pie Dough
This easy-breezy pie dough recipe lets the stand mixer do all the work. The butter is less likely to melt, and you’re more likely to get a flaky crust.
3-Ingredient Nutella Brownie Cookies
Yep, three ingredients. This Nutella cookie dough is more like cookie batter. That’s what makes the recipe result halfway between a brownie and cookie.
Honey-Poached Pears With Burrata
Consider this Honey Poached Pears recipe your excuse to eat cheese for dessert (not that you needed one). I have a feeling you're going to like this.
Extra-Cheesy Spinach-Artichoke Dip
How to make classic spinach-artichoke dip even better? Use just as much cheddar as cream cheese, add a dollop of tangy Dijon, and broil right before serving for a bubbly, blistered crust. Oh, and crackers are a must—but you knew that already.
Latke-Crusted Chicken
This was my mom’s pièce de résistance recipe every Hanukkah when I was growing up: a mashup of a breaded Chicken cutlet and an extra-crispy Latkes.
Butter Pecan Cookies
This recipe for butter pecan cookies produces a buttery, nutty, crumbly cookie, tossed in more confectioners’ sugar than seems appropriate.
Stovetop Green Bean 'Casserole'
This homemade green bean casserole recipe is made entirely on the stove, maintaining the crunchiness of the green beans and all of the flavor of the original.
No-Churn Pumpkin Ice Cream
This pumpkin ice cream is no-cook and no-churn. It's also no–pumpkin spice. By ditching the usual suspects (looking at you, cinnamon, ginger, and nutmeg), you can appreciate pumpkin's squashy flavor even more. Serve with an assortment of toppings, like whipped cream, crumbled nut brittle, and maple syrup. I wouldn't turn down a shot of espresso either.
Brown-Sugared Apples & Cream
This is the easiest Apples and Cream recipe around—and the one I make the most often. You can eat it right away, or slide under the broiler until toasty.
Croissant Brittle
This scrappy idea hails from Sea Wolf bakery in Seattle. There, they take day-old croissants and turn them into magic. Co-owners Jesse and Kit Schumann kindly told me about their method, which inspired my own development here. You can use any type of croissant—from a bakery or the supermarket, fresh or stale. Best served with coffee.