Up until I created this recipe, allergen-free, gluten-free brownies were a bit like the Holy Grail. I kept searching, but to no avail. I worked on my own recipe, but making brownies without dairy, soy, gluten, and, most of all, eggs is not easy! Granted, there were recipes out there that called themselves brownies, but they were really just mini cupcakes. A chewy, moist brownie with a nice crusty, glossy top remained elusive. Until now, that is. Yup, that’s right, after years of trying, I’ve finally baked it—an honest-to-goodness allergen-free, gluten-free, vegan tray of real brownies. Go ahead, I dare you, try eating just one.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.