Rich, dark, and sweet, honey cake was originally a kind of pound cake made by people who could not afford refined sugar or flour (many old honey cake recipes use rye flour, not exactly what we think of as dessert). This is a light, more modern (at least twentieth-century) recipe, quite succulent. Some people stir raisins (about 1/2 cup) and/or chopped almonds or walnuts (also about 1/2 cup) into the batter just before baking. Others cut the loaves in half after baking and add a layer of jam, then reassemble. Personally, I like my honey cake plain.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.