Decorate a batch (or two) of cupcakes with pig, mouse, monkey, or lion faces, or make a few of each animal for a sweet set. You can use most any cupcake flavor for these creatures; try banana-pecan cupcakes (page 41; nuts can be omitted) or roasted banana cupcakes (page 141) for the monkeys. Before adding the facial features, lightly mark the placement in the frosting with a round cookie cutter (or use a skewer or toothpick).
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.