Every restaurant menu has at least one or two items that can’t be taken off lest customers riot. This sundae and the Butterscotch Budino (page 272) are those items for us, which just goes to prove that caramel and salt are a winning combination. In Italy, coppetta refers to an unadorned dish of gelato, but we took liberties with the definition with this sundae. It’s a good dessert to serve to a crowd, since the recipes for the caramel, marshmallow sauce, and gelato make enough for twelve or more. To increase the yield, just increase the amount of peanuts that you toast.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.