So simple, yet so perfect. These cupcakes are topped with a chocolate buttercream frosting made with no butter, no cream—but it’s rich, chocolaty, and creamy nonetheless! This frosting will frost 12 cupcakes if you’re piping it, more if you’re just spreading the frosting. If you have leftover frosting, it will keep for weeks tightly covered in the fridge. Just let it come to room temperature and whip it up again. For added panache, dress these cupcakes up with sprinkles for kids’ birthday parties, or top them with Rice Milk Chocolate Ganache (page 104).
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.