Many allergic, health-conscious, and vegan bakers are quick to write off macaroons because two of the three ingredients are sugar and eggs. But with a versatile crumb mixture (pages 115–116) at your disposal, this isn’t a problem. Grab your preferred crumb (I like vanilla for this recipe) and get to it. Make sure that when spooned out, your mixture retains its shape on the baking sheet; if it falls apart, it’s too dry and you need to add a bit more agave. If it spreads, you’ve gone overboard with the agave and need to add more crumb. The baked macaroons will be the same size as the uncooked. Because of the intensity of the coconut, I prefer them the size of a melon-ball scoop or even a bit smaller.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.