There seems to be no agreement as to the origin of the word “butterscotch.” Some culinary scholars argue that its name is taken from “butter-scorched,” a theory worthy of consideration, since the process does indeed require cooking butter. Yet others academically assert that the term is derived from the word “butter scoring,” as in “cutting.” Not as in, “Dude, I scored some awesome Butterscotch Pecan Ice Cream from David!” S0 I’d like to offer my own theory, one that’s a bit simpler: It’s because buttery butterscotch always tastes better with a shot of scotch in it.
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.