I first ate syrup cake in the deep, piney woods of East Texas with a boy I once dated. We were visiting his grandma. She served squirrel stew with biscuits and syrup cake. I don’t eat squirrel now and I didn’t then, but I got that recipe for syrup cake. I later found out the simple cake is a Cajun country favorite, typically made with cane syrup. It seems that almost everyone in Louisiana swears by Steen’s brand. If you can’t find cane syrup, substitute molasses, maple syrup, or Lyle’s Golden Syrup.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.