I usually make these in the summer, when berries are plentiful and bursting with flavor. I gather the berries and put all the ingredients out the night before, and it takes but a few minutes to whip up the batter. Then there’s time to go for a swim and work up an appetite while the muffins bake. If you have family and guests around, just double the recipe. This more modest amount will give you a dozen mini-muffins, which I prefer, plus two regular-sized ones that I bake in small Pyrex cups. If you don’t eat them all, they freeze well.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.