Pancakes! It is safe to say that besides ice cream, pancakes are my favorite food. Is that entire sentence strange coming from a gluten- and dairy-free baker? Probably. In any event, here it is, a recipe with all the buttery goodness added right in. Please note: I like my pancakes extremely thin, so expect that from this recipe. If you want them meatier, just add 1/3 cup more flour. You want another no-brainer of a recipe to go along with this one? How about the sweet aftertaste and the mildly chunky texture of banana mashed up against the crunchy outlines of the pancake crust and enveloped inside a slight billowy center? Take the day off work already! Personally—and by that I mean in this recipe—I sometimes add pre-mashed bananas so as to create a subtle fruit-to-batter mélange. But if you’re some sort of breakfast bungee-jumper or whatever, you could hack them up rough-like and have a deliciously rocky stack.
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.