I first ate syrup cake in the deep, piney woods of East Texas with a boy I once dated. We were visiting his grandma. She served squirrel stew with biscuits and syrup cake. I don’t eat squirrel now and I didn’t then, but I got that recipe for syrup cake. I later found out the simple cake is a Cajun country favorite, typically made with cane syrup. It seems that almost everyone in Louisiana swears by Steen’s brand. If you can’t find cane syrup, substitute molasses, maple syrup, or Lyle’s Golden Syrup.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.