With their irresistible cinnamon-sugar flavor and easy preparation, these classic sticky buns are definitely the “ultimate” of their kind. The night before, prep the recipe to midway through step 3; once the buns are in the pan, pop them in the refrigerator to rise overnight. In the morning, let the buns rise at room temperature for an hour or so—just until they’re doubled in size—then bake them and get ready to wow your friends and family. One note: The sweet sugar glaze that makes these buns sticky can also stick to the pan; grease the pans generously, and you won’t have any trouble.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.