Admittedly, the depth of flavor of the Chocolate Icing can overwhelm some cakes. Cutting that intensity with the Cream Cheese Icing helps balance the cake and icing without compromising the flavor of the chocolate. I find the need for balance especially true with the Banana Cake (page 126). When you serve it with this Chocolate Cream Cheese Icing, you have the subtle chocolate taste, but you still get to showcase the banana.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.