Treat a class full of budding paleontologists to a bunch of cupcakes topped with colossal brachiosaurus cookies and dinosaur eggs. The gingerbread cookie that adorns each cupcake is cut out with a large dinosaur-shaped cutter, then pressed onto a lollipop stick before it’s baked. (See Sources, page 342, for where to find the necessary tools.) You could also use any other animal or insect cookie cutters they come in all shapes and sizes), and omit the candy eggs.
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.