Buttercream shells and pearls, often seen on grand-scale wedding cakes, are a fresh way to present a classic motif on a batch of cupcakes. The piped designs are among the easiest to achieve—the pearls are merely dots, while the tip does most of the work in creating the shells—and the small scale of the cupcakes means that even beginning pipers will find them achievable. Even so, you may want to practice making shells on parchment paper before piping onto the frosted cupcakes; any mistakes piped onto the cupcakes can also be gently scraped away before you try again.
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.