If a recipe calls for scraping the seeds from a vanilla bean, don’t discard the pods. Instead, throw them into your sugar jar to make vanilla sugar. Bury the pods in organic cane sugar and let sit for a week or two before using. The sugar’s vanilla flavor is subtle, and I always keep some on hand for sprinkling over crostatas, dusting over frozen berries for a compote or sweetening whipped cream. While I take my coffee black or with a splash of whole milk, I’m told vanilla sugar is the bomb in a cup of morning joe!