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.
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.