When it comes to things as iconic as a Caesar salad, I typically like to keep it classic and work toward perfecting the technique. But that was before I was inspired to try some crisp, thinly sliced celery and smoky bacon–laced breadcrumbs to enhance the already perfect balance in a Caesar salad. And it truly does. There is something about that extra-fresh crunch from the celery and the way that the breadcrumbs coat the leaves and dressing (in lieu of the cumbersome crouton) that really takes a classic Caesar to another level.
Crème brûlée is simply one of the sexiest recipes going. You know that tap-tap moment, when the caramelized crust shatters, and you dip into the creamy custard below? Heaven. The rustic burnt topping makes each bite different and more delicious than the last. I confess, though, that I find classic crème brûlée a little fussy. I do make it and love it (see our basic crème brûlée recipe here), but when I was working on my forthcoming book about pudding, Bakeless Sweets, I wondered whether there was an easier way. Could I make crème brûlée without the oven and water bath?