I can’t—don’t want to!—imagine Red Velvet Cake (page 201) or Mom’s Carrot Cake (page 204) without this luscious cream cheese frosting. This recipe makes a generous amount because, as far as I’m concerned, you can never have enough. So feel free to pile it between the layers and all over these or any other cakes (and to steal a spoonful or two just to taste along the way!).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.