This is the vanilla ice cream recipe that I’ve been using for over three decades, and I’ve not found one better. Some ask why I choose to use both vanilla extract and a bean. While I love the taste that the bean infuses into the custard, I find that a little extract boosts and brightens the vanilla flavor tremendously, so I use both. You can use any kind of vanilla you prefer: Bourbon is the strongest, Tahitian is more floral, or real Mexican (not the cheap stuff), which is a revelation if you haven’t had it.
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.