This is possibly one of the most versatile building blocks I’ve ever made. This syrup has found itself into hundreds of my recipes because of its balance of sweetness, heat, and acid. Over the years, I’ve tweaked the mix, changing the acid, adding aromatics. For now, the formula below is what I’m sticking with. Originally conceived as the base for homemade Ginger Lemon Soda (page 25), it quickly became my go-to syrup for spritzers.
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.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.