It used to be that flapjacks were made from a cornbased batter, this being the major distinction between them and their close cousin pancakes, which were made from a wheat flour–based batter. Today the two terms are roughly synonymous, though I love the heartiness that the term flapjacks implies, and the three that we stack up per serving are more than enough to satisfy even the hungriest Bar Americain bruncher. That said, the buttermilk in the batter makes the flapjacks light and fluffy, as does taking care not to overmix the batter and giving it ample resting time before you start cooking. Instead of folding the tasty extras into the flapjack batter, I load warm maple syrup with the good stuff—crunchy pecans and sweet apricots. Apricot season is short, and finding really flavorful ones is not always easy, so I use dried apricots in the syrup, rehydrating them in simple syrup and then roasting them. The sugars are slightly caramelized in the process, and the fruit’s sweet, slightly tart flavor is magnified.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.