During a baking demonstration, I once inadvertently blurted out, “I don’t like sweet things,” at which point the room erupted with laughter. I didn’t quite see what was so funny until someone pointed out that I was making desserts. Well, yes. I was. But it’s true—I don’t really like oversweet desserts. I adore caramel and toffee more than anyone, but I like them paired with something to balance the sweetness. Sticky toffee pudding is the Holy Grail for toffee lovers. My version is topped with slices of kumquats as a puckery counterpoint to the gooey-rich sweet toffee.
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.