For sticky buns, be sure to use pans with at least 2-inch-high walls, as the slurry will bubble and foam while baking and could overflow a pan with a shallow rim. Place the pans on a sheet pan to catch any glaze that does bubble over. I’ve given you three options for the sweet slurry in the bottom of the pan. Each is delicious, so you’ll just have to give them all a try and see which you prefer. Thanks to recipe tester Jim Lee for the delicious creamy caramel slurry recipe, a classic cream and sugar version, which is very easy to make. His caramel is different in texture and color from Susan’s (my wife’s no-longer-secret recipe!), which is made from a sugar and butter combination, but both result in serious childhood flashbacks. If you use the honey almond slurry, yet another wonderful glaze, it would be a good idea to use slivered or coarsely chopped almonds if you sprinkle nuts over the dough before rolling it up. Whichever version you use, the uncooked slurry should cover the bottom of the pan to a thickness of about 1/4 inch.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.