Bakers have long swirled dark and light batters together to make marbleized cakes. This version, baked in cupcake tins, relies on equal parts milk and cream for richness. Creating the two-tone appearance is as easy as a few strokes with a knife or skewer. There’s no need to be precise; each cupcake’s unique pattern is part of its charm. They’re pretty enough to leave unadorned, but if you prefer, drizzle the cupcakes with milk glaze (page 63) or top with dark chocolate frosting (page 302).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.