Add salted butter caramel to everything

Parisian caramel sauce Mary Elizabeth Williams

You don’t need an expensive new piece of equipment, or an obscure ingredient you have to hunt for. You just need a fresh way of preparing an old favorite. In "One Way," we’ll revisit classic ingredients and dishes, giving them a new twist with an easy technique you haven’t tried before.

The French sure have some given the world some really great ideas. Cinema. The handbag. The hot air balloon. Salty, buttery, caramel that you can squeeze.

While visiting friends in Paris recently, my eyes immediately fell to an inconspicuous item on their kitchen counter — a tube of something called Regliat Caramel Spread. It appeared on the table for dinner one night soon after, when we had a perfect meal: hard cider and crepes slathered in caramel.