When I brought this cake to a last-minute dinner, my hosts, Mary and Marshall Cunningham, loved it so much they begged me to take the remainder home. “Don’t leave it here,” they pleaded. “We’ll eat it. We’ll probably eat it for breakfast.” A simple vanilla cake with a layer of tart Key lime curd and a blanket of lightly sweetened whipped cream, Mary dubbed it “the perfect cake for spring or summer.”
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.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.