Purées have become the foundation of my cookie and cake recipes. Roasting and breaking down fruits to incorporate into your batters is an ideal way to take your baked creations to the next level—and you’ll notice the difference immediately. This simple addition provides hearty flavor, moisture, and can be tailored to your taste with minimal fuss. The recipe that follows applies to any of the fruits (pears, peaches, even pumpkin) included in this book. Simply roast your chosen fruit (see page 27 for more information on roasting fruit) and proceed.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.