Once you’ve tasted this puree we’re sure you will want to use it for more than just ice cream. It has a lightly sweet, deep caramel flavor. The leftover puree or the brown butter solids themselves can be incorporated into bread and cookie doughs, ravioli fillings, cake batter, frosting, vegetable purees—the list goes on and on. The reserved butter definitely won’t go to waste in your kitchen. It can be treated like ghee and used for sautéing proteins and vegetables or substituted for vegetable oil in cake batters with wonderful results.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.