I make batches of these in mini muffin pans, wrap them well, freeze them, and keep them on hand for last-minute parties. What a relief it is to have a dessert ready and waiting for an impromptu dinner. The only problem: I know where they are, and sometimes, especially late at night, I can’t resist unwrapping a few and eating them. (Yup, they’re pretty good frozen.) Before long, my party stash has dissipated, and I have to make some more. (Pictured on page 164, center tray.)
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.