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.
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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.
This velvety pumpkin soup is surprisingly easy and fast thanks to canned pumpkin. The trick is getting rich, balanced pumpkin flavour out of a can.
There is no question that cauliflower has been having a long, popular moment. I was already a cauliflower fan, even a cauliflower lover, mostly favouring sliced and broken chunks of cauliflower tossed with a generous amount of olive oil, sprinkled with a liberal amount of salt, and roasted to a deep caramelized brown in a fairly high oven.
The essence of crumb cake is the balance between the buttery cake and the thick, lightly spiced topping.
Starting with our favourite yellow cake recipe, we realized we needed to reduce the amount of butter or the richness would be overwhelming. We also wanted our crumb topping to be soft and cookie-like, not a crunchy streusel.
In our opinion, gingerbread is only worth eating if its flavour is unmistakably bold and spicy. For our gingerbread bundt cake, the standard liquid combination of mild molasses and water seemed lacklustre.
There is a salad on our table almost every single night. Usually it’s lettuce. More often than not, just a bowl of slivered romaine with a tart vinaigrette. Super simple.
The star of our beef barley soup is a rich, intensely flavoured beef stock. We were able to make a from-scratch stock in about 2 1/2 hours thanks to a lot of browned beef (we preferred shank) and a few small bones.
This simple butternut squash soup is little more than squash, cooking liquid, and a few aromatic ingredients; it comes together easily yet is creamy and deeply flavourful.