Cake making was quite a fad in the twenties. The new gas stoves were efficient, reliable and easy to operate; besides, with more women working outside the home, there wasn’t as much time to prepare multiple desserts, so fancy layer cakes were made to satisfy everyone. Marshmallows were popular in the decade, and they were used in desserts, salads and side dishes. Here they sweeten an old-fashioned frosting and decorate this easy-to-make chocolate cake.
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.