This is what I think of as real coffee cake—not extraordinarily sweet and for some people not even a dessert. If you want it more cakelike, double the sugar in the dough and consider adding a couple more tablespoons of butter. But this is wonderful with a cup of coffee in the afternoon or toasted, with a little butter, in the morning. With the food processor, this dough becomes quite quick to make; just keep the processing to a minimum. You want to avoid building up the gluten in the flour so it doesn’t become tough. If you don’t feel like braiding the dough (it really is fun, though, and takes only a few extra minutes), by all means bake this in a loaf pan.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.