Pairing this icing with Devil’s Food Cake (page 98) is old school, but delicious. It’s what I would serve if I was catering an extravagant dinner party for my grandparents or in-laws, but it’s also not out of place at a twenty-first birthday party. The raspberry icing is equally decadent with the Vanilla Cake (page 115), and it doesn’t feel quite as formal as when served with chocolate. You can deepen the raspberry flavor by adding a thin layer of raspberry jelly or jam between the cake and the icing. Garnish your cake or cupcakes with fresh raspberries for an added burst of flavor.
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.