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.
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.