These beautiful piped-flower cupcakes seem to have been just been picked from a spring garden. They may look intimidating, but with a bit of practice (on parchment paper), you should be able to produce the piped designs with relative ease. Stems can be trickier than they appear, so be sure to also try out a few of these; pipe too quickly and the stems break, too slowly, and they won’t be straight. (Any breaks may be filled in with more buttercream.) Before piping onto cupcakes, lightly mark the pattern on the frosting with a skewer or toothpick. When piping, use your writing hand to hold and squeeze the bag near the top and your other hand to steady and steer the tip.
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.