So simple, yet so perfect. These cupcakes are topped with a chocolate buttercream frosting made with no butter, no cream—but it’s rich, chocolaty, and creamy nonetheless! This frosting will frost 12 cupcakes if you’re piping it, more if you’re just spreading the frosting. If you have leftover frosting, it will keep for weeks tightly covered in the fridge. Just let it come to room temperature and whip it up again. For added panache, dress these cupcakes up with sprinkles for kids’ birthday parties, or top them with Rice Milk Chocolate Ganache (page 104).
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.