Maple syrup holds a special place in the hearts of Southerners. In the village of Monterey, Virginia—known as “Little Switzerland”—the annual Maple Syrup Festival draws thousands of visitors. When gathering ingredients for this pie, it’s important to note that many maple-flavored syrups are just corn syrup with maple flavoring (a shocking revelation for me!). Read the label to make certain you’re getting 100 percent pure maple syrup. Grade B maple syrup is great for cooking; it has a deeper flavor and color than the Grade A amber syrup, although Grade A will work, too. Of course, maple syrup from Monterey will add a wonderful authentic note to this pie for people with a serious sweet tooth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.