Listen up: Maple syrup is chock-full of manganese and zinc (good things!) and to this day it remains one of the world’s most delicious sweeteners. Unfortunately, the stuff will land me in the infirmary with its massive sugar content if I so much as look at it too long. So, without peeking at the name of this recipe again, can you guess what I did to compensate? Did you just whisper under your breath the word agave? I think we’re starting to finally get somewhere, you and I. In between the hours I spent tweaking and refining the pancake and waffle recipes (pages 28 and 37, respectively), I worked tirelessly on formulating this substitute maple elixir I promise you’ll love.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.