Cupcakes crowned with fondant hearts add charm to any party. The hearts are monogrammed with bride-and-groom initials, but you could also make just one initial for a baby shower, or a birthday or going-away party. You can make the hearts (see page 299 for instructions on working with fondant) up to several months in advance; store at room temperature in an airtight container. You will need a small rolling pin, a two-inch heart-shaped cutter, and new, clean rubber stamps with initials, which can be custom- made (see Sources, page 342).
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.