I first ate syrup cake in the deep, piney woods of East Texas with a boy I once dated. We were visiting his grandma. She served squirrel stew with biscuits and syrup cake. I don’t eat squirrel now and I didn’t then, but I got that recipe for syrup cake. I later found out the simple cake is a Cajun country favorite, typically made with cane syrup. It seems that almost everyone in Louisiana swears by Steen’s brand. If you can’t find cane syrup, substitute molasses, maple syrup, or Lyle’s Golden Syrup.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.