total time
0:25
serves
3.5 cups
Ingredients
- 1 pound dark brown sugar
- 2½ ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
- 1 vanilla bean, split lengthwise, pulp scraped
- 10 tablespoons (5 ounces) unsalted butter, cubed
- 2 cups heavy cream
- ¾ teaspoon salt
Instructions
- Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won’t melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least ½ hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Miso Chicken – NYT
Servings: 4 Total Time: 45 minutes Ingredients 4 tablespoons unsalted butter, softened ½ cup white miso 2 tablespoons honey 1 tablespoon rice vinegar (do not
Curried Shepherd’s Pie – NYT
Servings: 6-8 Total Time: 1 hour 15 minutes Ingredients 6 Russet potatoes, about 2 pounds, peeled and cut into 1½-inch cubes Salt to taste, if desired
Sheet-Pan Gnocchi With Mushrooms and Spinach – NYT
Servings: 4 Total Time: 35 minutes Ingredients 1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch
Tantanmen Ramen – Easy 20-Min
Servings: 2 Total Time: 20 minutes Ingredients For the sauce base 2 tbsp peanut butter, or better, sesame paste 1 tbsp rice vinegar 2 tbsp soy
Red Cabbage With Walnuts and Feta – NYT
Servings: 6-8 Total Time: 55 minutes Ingredients 1 medium red cabbage (1¾ to 2 pounds) 3 tablespoons extra-virgin olive oil, plus more for drizzling ½
Broiled Sushi
Servings: 12 servings Total Time: Ingredients 10 dried shiitake mushrooms 1/4 pound imitation or canned crabmeat, shredded 1/4 pound cooked bay shrimp 1/4 pound cooked