My grandmother and mother very often made cornbread sticks along with our summer suppers when I was a child. I grew up on Cape Cod, and we ate a lot of fresh fish back in those days. Cod, haddock, flounder, and bluefish were all staples at our summer table. Cornbread is eaten alongside fish to help push down any bones you might accidentally swallow. Due to food allergies, and tragically polluted and overfished waters, we’ve stopped eating the fish. But the cornbread sticks have remained. My mother still bakes them up every year when we go back East for our annual summer reunions, and I make them for my kids, who love them just as much as I always have. I make them with my Basic Gluten-Free Flour Mix, but you may also use Gluten-Free Bread Flour Mix (page 158) for a more intense flavor and a slightly more crumbly texture.
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.