Sugarplums, made famous by the “Dance of the Sugarplum Fairy” in Tchaikovsky’s ballet, The Nutcracker Suite, is an old-fashioned English word for candy. It evokes the sweet glory of a dried plum, also known as a prune. Lately, body-cleansing properties of prunes have made them embarrassing. But so what if they are healthy? They are also beautifully sweet like candy, full of wrinkle-fighting antioxidants, and charged with fiber and vitamins. In this recipe, with an assist from dark chocolate, prunes regain their rightful place as sugarplums. This sauce makes a fine duet with ice cream or a slice of pound cake (see Breakfast-in-Bed Pound Cake, page 26).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.