This is one big, tall, scrumptious dessert: layers of moist banana cake topped with a mocha ganachelike frosting, and crowned with handfuls of salted candied peanuts. Speaking of tall and scrumptious, I made this cake for a friend who’s a showgirl at the Lido in Paris as a thank you for allowing me a behind-the-scenes visit. She shared it with her colleagues between high kicks on stage and she assured me that even though those women are leggy and lean, their cake-eating capacity knew no limits. The next morning, I read an email, sent at 3 A.M., undoubtedly just after the last curtain call, giving the cake quite a few thumbs up. Or, should I say, a few legs up?
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.