Crumbs can function as a binder (Macaroons, page 76), as a toasted topping (Double-Chocolate Crumb Cake, page 110; Blueberry Crumb Cake, page 113), or as a bite-size vehicle for a delicious frosting or sauce (Volcanoes, page 74). The chocolate cupcake contains more oil than its vanilla counterpart, so in the crumb phase you should add less. If you like it on the sweet side, add an additional tablespoon agave nectar, but avoid going beyond that—as is, this recipe packs a massive punch.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.