With the addition of rich chocolate ganache, the Devil’s Food Cake you’ve now mastered can go from everyday fabulous to over-the-top decadence. This recipe for a 6-inch cake is perfect for a romantic date night or a small, formal dinner party, although it can easily be doubled for a standard three-layer 8-inch cake or two-layer 9-inch cake. The ganache here has a subtle hazelnut flavor, but by simply substituting other flavorings for the hazelnut liqueur, you have a wealth of other options. Take note: Icing your cake with ganache will be slightly more difficult than with icing because the consistency of the ganache is a bit thinner until it sets, and if it becomes too cold, it will be hard to spread. Be patient as the ganache cools. If you spread it too soon, it will be challenging to accumulate a thick enough layer on the cake. Once the ganache is spreadable (the consistency of ordinary icing or peanut butter), work quickly in icing your cake. If the ganache gets too cold and thick, it will begin to crack and pull apart the cake as you try to spread it. If that happens, just reheat the ganache over a double boiler until it becomes malleable again.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.