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.
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.