This is one big, tall, scrumptious dessert: layers of moist banana cake topped with a mocha ganachelike frosting, and crowned with handfuls of salted candied peanuts. Speaking of tall and scrumptious, I made this cake for a friend who’s a showgirl at the Lido in Paris as a thank you for allowing me a behind-the-scenes visit. She shared it with her colleagues between high kicks on stage and she assured me that even though those women are leggy and lean, their cake-eating capacity knew no limits. The next morning, I read an email, sent at 3 A.M., undoubtedly just after the last curtain call, giving the cake quite a few thumbs up. Or, should I say, a few legs up?
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.