Cupcakes disguised as baby chicks are equally appropriate for a birthday party or an Easter celebration. To decorate them, the cupcakes are first inverted, then coated with generous layers of frosting and toasted coconut; features made of candy and almonds complete the disguise. Frosting anchors each cupcake onto a shallow dish to make it easier to keep the dessert in place while you finish it. If you don’t have vanilla beans, increase the amount of pure vanilla extract by one tablespoon.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.