I once visited a sugar shack in Canada, a magical place where sticky maple sap gets boiled down into glistening maple syrup. I watched the process until I could stand it no more, and then my wildest dreams came true: We sat down to a lunch where everything came to the table drenched with pure, precious maple syrup. And in case there wasn’t enough, a big pitcher of warm maple syrup also sat within reach so we could help ourselves to as much as we wanted. If my shoulder bag had been syrup-proof, I would have been very tempted to take some of the obvious overflow off their hands. Maple syrup is usually graded dark amber or light amber. The darker the syrup, the deeper the flavor, so I always use the darker type, since there’s no such thing as too much maple syrup flavor. Adding Wet Walnuts (page 198) drenched in maple syrup ensures a delivery of delicious maple flavor with each bite.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.