Nut

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

Rolling out the dough between sheets of parchment paper means it won't stick to your pin or tear.

These get better with time, so don't hesitate to make them ahead.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

Why go to the grocery store for plain Jane caramel corn when Clinton's tastier easy-to-make recipe can be ready in almost no time at all.

Tangy, luscious crème fraîche can easily be made by combining 1 cup of cream with 1 tablespoon buttermilk. Stir to mix completely, then leave at room temperature, covered with a clean towel, overnight. Stir to thicken slightly, and refrigerate until ready to serve.

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).