As long as there is starter on your counter, you can make sourdough waffles. These are an admirable way to start the day. Sourdough waffles are extremely light and crisp. They tend to soak up that butter and maple syrup as though they were meant for each other, while their distinctive tang helps balance the sugar and fat. Adding some crunchy bacon bits to the batter takes them up another notch. They make a wonderful base for fruit and ice cream sundaes, topped with chunks of fresh strawberries and bananas and creamy vanilla ice cream. If you want to try something different, serve sourdough waffles under poached eggs, crisp bacon, and hollandaise—it’s the breakfast of champions in our house.
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.