For sticky buns, be sure to use pans with at least 2-inch-high walls, as the slurry will bubble and foam while baking and could overflow a pan with a shallow rim. Place the pans on a sheet pan to catch any glaze that does bubble over. I’ve given you three options for the sweet slurry in the bottom of the pan. Each is delicious, so you’ll just have to give them all a try and see which you prefer. Thanks to recipe tester Jim Lee for the delicious creamy caramel slurry recipe, a classic cream and sugar version, which is very easy to make. His caramel is different in texture and color from Susan’s (my wife’s no-longer-secret recipe!), which is made from a sugar and butter combination, but both result in serious childhood flashbacks. If you use the honey almond slurry, yet another wonderful glaze, it would be a good idea to use slivered or coarsely chopped almonds if you sprinkle nuts over the dough before rolling it up. Whichever version you use, the uncooked slurry should cover the bottom of the pan to a thickness of about 1/4 inch.
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.