We serve this seasonal cake from October through December, but it’s so good that people ask for it all year-round. I especially love it with the “Sassy” Cinnamon variation on the Vanilla Icing (page 136), though Cream Cheese Icing (page 144) and the Cinnamon variation on the Cream Cheese Icing (page 144) are good matches as well. Pumpkin Cake or cupcakes are a great dessert to contribute to Thanksgiving dinner, and are often a welcome variation to all the pies.
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.