Like bubble-gum ice cream, Sno Balls were one of those grocery-store items I coveted as a very young girl. All I knew was that they looked like Barbie food and that was precisely what I wanted and needed. And then I tried one. Absolutely awful. Like, terrible. I wondered how something so pretty could taste so wretched. And then, when it came time to write this book, I decided, No, something so adorable need not be so incredibly foul-tasting. So I reworked them. In the process, I stumbled on a new bakery favorite. What’s more, you get two recipes in the process of making a batch of these; head over to the recipe for Bread Pudding (page 102) and see just one idea for what you can do with the unused part of a cupcake.
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.