In this icing, the acidity of the citrus enhances the tanginess of the cream cheese. Orange, lemon, and lime all work well. Although the orange icing is my favorite, lemon is especially flavorful with fruity vanilla cakes, such as the Blueberry “Cheesecake” (page 123), and the lime icing spread over a vanilla cupcake and sprinkled with graham cracker crumbs, or sandwiched between two homemade graham crackers (see Graham Cracker Dough, page 86), can evoke a Key lime pie.
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.