Those of you who don’t have food sensitivities and are reading this cookbook simply to improve your general health should be applauded. I know how easy it is to be tricked into thinking that the low-fat glazed gingerbread in the display is healthy when you pick up your morning coffee at the local deli. I implore you, do not let your pre-caffeine fog steer you wrong! Make a loaf of this simple gingerbread over the weekend, slice it, and store it in your freezer for the week so you can grab yourself a piece on your way out the door. The pumpkin purée makes the bread so moist and fresh you can snack on it for days. As a reward for your foresight, consider slathering a thick layer of Vanilla Frosting (page 91) on top. I would!
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 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.
Crispy. Golden. Fluffy. Bubbe would approve.