After my company catered a party spotlighting foods from the state of Oregon, we were left with several pounds of fresh hazelnuts from the Willamette Valley, the capital of U.S. hazelnut production. We added the nuts to a flourless chocolate cake, and the result was this dark, rich confection with fruity undertones. Maple sugar, which is simply dehydrated maple syrup, is sold at most health food stores, but you may substitute any dry sugar. Serve this cake with vanilla-spiked whipped cream.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.