This is one of my long-time favorite desserts. I have been making apple brown betty nearly every fall since I can remember and still love it for its simplicity and sweet fruit flavor. Early in the fall, when the apples are freshest, you may not need to add water to the recipe, but later, as the apples dry out a little, you will need it. I have found McIntosh apples are just about perfect for this dessert, but use any firm, slightly tart apple. If you have leftover French bread, it makes very good crumbs, but any day-old, firm white bread will do. Whatever kind of bread you use, be sure to leave it out on the counter to dry for several hours before cutting it into cubes. Brown bettys should be served still warm. If they are allowed to get too cool, they will collapse a little.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.