Many allergic, health-conscious, and vegan bakers are quick to write off macaroons because two of the three ingredients are sugar and eggs. But with a versatile crumb mixture (pages 115–116) at your disposal, this isn’t a problem. Grab your preferred crumb (I like vanilla for this recipe) and get to it. Make sure that when spooned out, your mixture retains its shape on the baking sheet; if it falls apart, it’s too dry and you need to add a bit more agave. If it spreads, you’ve gone overboard with the agave and need to add more crumb. The baked macaroons will be the same size as the uncooked. Because of the intensity of the coconut, I prefer them the size of a melon-ball scoop or even a bit smaller.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?