It’s a rare and special thing when simplicity and elegance come together so seamlessly in a recipe. Just three ingredients are required to make the rich ganache that fills the butter-y use-it-for-everything crust, but the finished product is as sleek and stunning as something that just walked off a Paris fashion week runway.
What does it mean to make the perfect Thanksgiving dressing? For us, it’s all about amping up the flavor of the liquid that you use to moisten your bread mixture. Double concentrated, from scratch broth, with the addition of browned butter and a little reduced vermouth give this recipe (from The Short Stack Cookbook) its punch.
With summer coming to a close, we're doing our very best to squeeze the most out of our favorite seasonal ingredients. Plums by Martha Holmberg features dozens of recipes that we've flagged for last-of-the-summer celebrations, including this genius (and easy) plum galette with gingersnap crumbs.
If you’re like us, July and August (and often September) are about eating as many heirloom tomatoes in as many forms as possible, whether it be in a classic tomato sandwich, a tomato pie (like the one in our Buttermilk edition), or a bright and fresh tomato sauce. But our favorite way to get our tomato dose might be this salad, which comes from our cookbook devoted to the subject! (Get your Tomatoes copy here.)