There seems to be no agreement as to the origin of the word “butterscotch.” Some culinary scholars argue that its name is taken from “butter-scorched,” a theory worthy of consideration, since the process does indeed require cooking butter. Yet others academically assert that the term is derived from the word “butter scoring,” as in “cutting.” Not as in, “Dude, I scored some awesome Butterscotch Pecan Ice Cream from David!” S0 I’d like to offer my own theory, one that’s a bit simpler: It’s because buttery butterscotch always tastes better with a shot of scotch in it.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.