Amy's Gluten-Free Mix
Millet flour and rice flour are bolstered by tapioca starch, cornstarch, potato starch, and guar gum in this gluten-free all-purpose flour substitute.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fluffier, fresher, and fancier than anything from a tub or can.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.