This is possibly one of the most versatile building blocks I’ve ever made. This syrup has found itself into hundreds of my recipes because of its balance of sweetness, heat, and acid. Over the years, I’ve tweaked the mix, changing the acid, adding aromatics. For now, the formula below is what I’m sticking with. Originally conceived as the base for homemade Ginger Lemon Soda (page 25), it quickly became my go-to syrup for spritzers.
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.