Sweet potatoes cooked in piloncillo (unrefined solid cane sugar, usually found in the shape of small truncated cones) are sold as candy at Mexican mercados. They are way too sweet for me, but there’s no denying the spud’s versatility. Here I highlight their savory flavor by mashing sweet potatoes with a little butter and sage in a great fall dish that works well with roasted turkey. Feel free to use skim milk instead of whole milk, if you must, but keep that stick of butter!
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.