Buttercream shells and pearls, often seen on grand-scale wedding cakes, are a fresh way to present a classic motif on a batch of cupcakes. The piped designs are among the easiest to achieve—the pearls are merely dots, while the tip does most of the work in creating the shells—and the small scale of the cupcakes means that even beginning pipers will find them achievable. Even so, you may want to practice making shells on parchment paper before piping onto the frosted cupcakes; any mistakes piped onto the cupcakes can also be gently scraped away before you try again.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.