When creaming butter for frostings, incorporating air and creating cells is not as important as simply creating a seamless texture. Many traditional buttercream frostings, such as the Swiss Meringue Buttercream on Page 455, incorporate softened butter into a meringue base, but this version is far simpler and quicker. You need only to beat the butter until creamy and then mix in confectioners’ sugar and cocoa powder until smooth. This frosting will be grainier than a shiny, glossy meringue-based buttercream, but it is perfectly acceptable for a birthday cake or batch of cupcakes.
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.