One winter evening some time ago, our younger son said he had an idea for a dessert, and ordered us all out of the kitchen. He made the caramel sauce from scratch, but it was rather involved and made a bit of a mess (though it tasted incredible). Since this is a book dedicated to ease, I’ve used prepared caramel syrup in this recipe. When I was finally allowed to peek into the kitchen, I saw that Evan had combined apples with chocolate, a combination I thought wouldn’t work well. Pears and chocolate, strawberries and chocolate, yes, but apples? It turns out I was wrong. We loved this dessert, and since then have had it regularly. With prepared caramel sauce, it’s a snap to make and strikes a wonderful balance of raw and cooked, healthy and decadent. It looks pretty, too. Lucky me to have such a great young dessert chef in the family!
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.