When I brought this cake to a last-minute dinner, my hosts, Mary and Marshall Cunningham, loved it so much they begged me to take the remainder home. “Don’t leave it here,” they pleaded. “We’ll eat it. We’ll probably eat it for breakfast.” A simple vanilla cake with a layer of tart Key lime curd and a blanket of lightly sweetened whipped cream, Mary dubbed it “the perfect cake for spring or summer.”
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.