Muffin-cup shortcakes made with self-rising flour turn shortcake biscuits into fast stir-up muffins. The muffins retain the biscuit qualities essential for shortcake—a crisp outer crust and a soft pillowy center that can hold up to a drenching of sweet fruit. Min sprinkles the muffin tops with fancy coarse sugar before baking because it looks pastry chef cool and has a nice crunch. Strawberries are traditional and terrific, of course, but not the only fruit to use. We spoon on any fruit that’s affordable, looks great, and is in season. Any berries or mix of berries and peaches are our summer favorites. In the winter we’ve made shortcake with sliced bananas, Smoky Caramel Sauce (page 198), and whipped cream.
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.