Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.
Mafe, a traditional Senegalese stew, is chockfull of chunks of lamb, butternut squash, root vegetables, and cabbage, all happy together in a peanut-tomato sauce.
Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
The essence of autumn, this recipe juxtaposes slow-cooked root vegetables with sweet Marcona almonds, nutty brown butter, and a lilt of lemon.
David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s salty, sweet, and caramel-y. Who can resist that?
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
Some consider this Catalan classic to be the great Spanish acquisition, considering how it’s so very versatile, vegetarian, and vegan.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meuniere.
This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.
This banana rum cheesecake is as delicious as it is dairy-free and vegan. Rich and satiny, the cake get a dressing up from an earthy maple rum sauce.
These warm-from-the-oven cashews are bathed in buttery rosemary, cayenne, and brown sugar goodness. An ideal pre-dinner nosh.
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