This recipe offers treasures of the Caribbean “sugar islands”: chocolate, sugar, and rum. It’s a classic French buttercream using a cooked sugar technique, pâté à bombe, to blend and aerate the eggs and sugar, which creates incomparable richness. Or maybe it’s the butter. Or maybe it’s the chocolate. You get the picture—it’s rich! One batch makes enough to ice one 2-layer cake, but if you like generous layers and rosettes, double this recipe. Allow time to chill the buttercream. If soupy, chill it for another half hour. If stiff, heat it over a saucepan of hot water, then whip it. For children, you can omit the rum.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.