This recipe is extremely easy and can be ready in a jiff. If you don’t have a double boiler, you can make this in the oven or the microwave. Be warned: Your bowl or saucepan must be bone dry before you put the chips in or the sauce will break—a not-exactly technical term for separating into a lumpy mess. If, after you’re finished dipping your donut, you have a little extra, simply cover the bowl with plastic wrap and store at room temperature. As a rule of thumb, this recipe will keep for 5 days. The sauce is shown here topping a Plain Cake Donut (page 120) with stripes of Vanilla Icing (page 127).
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.