In our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce. This version is faster than most and produces layer upon layer of thinly sliced, tender potatoes, creamy sauce, and nicely browned, cheesy crust.
You are here
The appeal of a dish consisting of just five ingredients is pretty obvious ‚Äî it’s easy to make and it takes almost no time to land on the table. Even so, it helps to start with a quick-cooking and naturally tender protein such as the pork tenderloin at the centre of this recipe for Cheesy Pork Steaks.
A couple of years ago a neighbour of mine noticed that I called for gochujang, a Korean hot paste, in a recipe on my blog. She was excited that an ingredient she had grown up with was making its way into recipes in more mainstream American outlets, getting its deserved recognition in the spicy-ingredient pantheon.
Perhaps the most famous holiday cake is the Yule Log, which, for good reason, gets trotted out every holiday season. There’s much to be said for this classic, but we wanted to develop a unique variation for the holidays with a pumpkin jelly roll cake encasing a simple filling.
This bistro classic is as refined as it is rich. We kept the filling onion-forward by cooking the strands in rendered bacon fat and stirring them into a light custard. Use yellow or white onions here; sweet onions will make the tart too sweet. Use a 9-inch tinned-steel tart pan.
FRENCH ONION AND BACON TART
Start to finish: 2 hours, 15 minutes
Don’t overlook the benefits of a good meatloaf; though humble, it can be just the thing for a comforting meal, and leftovers make great sandwiches.
For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a velvety smooth puree.
To ensure that cauliflower flavour remained at the forefront, we cooked the cauliflower in seasoned water (instead of broth), skipped the spice rack entirely, and bolstered the soup with sauteed onion and leek.
I have been searching for this recipe for years. Early in my career, I worked with a girl who was originally from Ireland. Most weeks, she would make wheaten bread and bring it to the office with a stick of soft butter. I fell in love with it. It was so satisfying, a nubby whole-wheat quick bread made in a loaf pan, sliced thick and slathered with smooth butter.
We had our hearts set on a one-pot pasta loaded with tender bites of browned sausage, hearty kale, and creamy cannellini beans.
To streamline the recipe, rather than boil the pasta separately or remove the sausage from the pot once it had browned, we built flavour in layers, allowing the addition of each component to form a creamy sauce that tied the dish together.
What the Brits call a “pudding” is not pudding by American standards. Rather, it’s a rich, spongy date cake that’s steamed to give it a dense, moist texture. What makes these individual-size cakes special is the sauce that they get smothered in after steaming: an unapologetically sweet, butterscotch-like sauce made from butter, cream and sugar.