THESE CINNAMON BUNS WERE INSPIRED BY the Magic Bakery Café on Whidbey Island, a small island north of Seattle, known for its handmade baked goods. Waking up to the aroma of freshly baked buns is guaranteed to start your weekend on the right note. Adding the potato to the dough results in a very light and moist bun. If you prefer your sugar later in the day, serve the buns as a dessert with Three-Citrus Honey-Butter Syrup (page 218) drizzled over the top.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.