Drenched in caramel and a heroic pour of rum, this pineapple dessert is an express ride to paradise

There are certain words that immediately communicate the desirability of a dish. If you put “salty” or “brown butter” in front of almost anything edible, I’m a convert before even tasting it. But the one word that unfailingly gets my attention the most is . . . sticky. Sticky wings. Sticky rice. Sticky buns. Sticky food is the most delicious food, and sticky burnt food is the most delicious kind of delicious.

So even though chef Eric Ripert’s beautiful new book, “Vegetable Simple,” is full of inspiring, easy ideas for transforming your broccoli and butternut into showstopping main dishes, what

Read More

Read More