Similar to dark chocolate frosting (page 302), this topping gets its intense color from the addition of semisweet chocolate. Sour cream and cream cheese impart tangy flavor and ultra-creamy consistency. This frosting would pair well with any chocolate cupcake, particularly devil’s food (page 34; also made with sour cream), as well as those made with banana, such as the roasted banana cupcakes on page 141.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.