Cookies and Cream Icing is a serious crowd-pleaser. It’s a little more distinctive than classic vanilla or chocolate icings, but it’s still basic enough to appeal to traditionalists. The texture and dappled look of the icing make it easy to ice cakes with because you don’t need to spend so much time smoothing the final coat. We serve it exclusively with our Devil’s Food cakes or cupcakes (see pages 98–112), but feel free to pair it with any favorite cake.
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.