Springerle molds, originally from Germany, are used to form the pure white, spice-laden Christmas cookies of the same name. Yet the wooden molds are also useful for shaping rolled fondant into cupcake toppers in dozens of finely detailed designs, including Easter bunnies. You’ll need to use a springerle mold with a design that is three inches or smaller. Look for the molds from specialty retailers online, or see Sources, page 342. Fondant mimics the color of traditional springerle cookies, but if you can’t find it, use marzipan instead; although it is not white, you can tint it a desired shade with gel-paste food color (see instructions on page 299).
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.