Once you’ve tasted this puree we’re sure you will want to use it for more than just ice cream. It has a lightly sweet, deep caramel flavor. The leftover puree or the brown butter solids themselves can be incorporated into bread and cookie doughs, ravioli fillings, cake batter, frosting, vegetable purees—the list goes on and on. The reserved butter definitely won’t go to waste in your kitchen. It can be treated like ghee and used for sautéing proteins and vegetables or substituted for vegetable oil in cake batters with wonderful results.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.