I cook cauliflower many ways and my family loves them all (certainly I do). But if some in your family don’t like the distinctive, “sulfur” quality in cooked cauliflower, try this skillet method. It eliminates the sulfur taste and produces a cauliflower floret that’s entirely different from a boiled one—crispy on the edges, and almost coated with a sweet caramelization. It’s delicious by itself but even better with the lively contrast of Garden Tomato Elixir.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.