Homemade sweetened condensed milk traditionally requires ultra-low heat and up to 6 hours of constant stirring, but with a splash of heavy cream added to prevent scorching, I can crank up the heat and be done in 45 minutes. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of caramel. If you like chai tea, be sure to try the cinnamon-spiced variation.
These homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup—a type of light molasses.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
One of the staples of my pantry is a classic herb salt fragrant with rosemary, sage, and garlic that is used all over Northern Italy. I learned the recipe - or I should say approach - years ago while traveling in Tuscany and have never grown tired of it. It is good on just about anything.