Although the original recipe calls for making your own chestnut purée, I like to use the chestnut purée from Spain or France to make this custard because it has a wonderful nutty flavor and silkiness. I met a nun in Puebla who told me they coated the mold with a bit of butter and sugar and topped the flan with apricot jam. I took this idea and made an apricot caramel to cover the bottom of the pan, and it turned out to be an unexpectedly pleasant combination that showcased flan in a whole new way.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.