I stumbled across this idea when I was making one of my regular summertime batches of hibiscus tea, while also wishing that the peaches in a paper bag on my countertop would hurry up and ripen already. I peeled a peach, let it steep in the hot tea for a while, and there you have it. Not only did the peach soften, but it also took on the loveliest color from the hibiscus, not to mention that addictive flowery tang. I later gilded the lily by boiling down a little more of the tea to make a glaze. The best part: I still had my tea, which I later cut with sparkling water and spiked with tequila.
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.