Listen up: Maple syrup is chock-full of manganese and zinc (good things!) and to this day it remains one of the world’s most delicious sweeteners. Unfortunately, the stuff will land me in the infirmary with its massive sugar content if I so much as look at it too long. So, without peeking at the name of this recipe again, can you guess what I did to compensate? Did you just whisper under your breath the word agave? I think we’re starting to finally get somewhere, you and I. In between the hours I spent tweaking and refining the pancake and waffle recipes (pages 28 and 37, respectively), I worked tirelessly on formulating this substitute maple elixir I promise you’ll love.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.