Maple-Glazed Carrots
PAT We all love carrots in this household, but no one more than Gina. Adding the maple syrup brings out their natural sweetness, giving some sugar for my sugar. (Maybe she’ll let me steal some back later on!)
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.