Once the Deep South’s secret, red velvet cake definitely has the nation’s attention. The cake’s distinctive color, the result of a chemical reaction between acidic vinegar and buttermilk and Dutch-processed cocoa, was originally much more subdued than that of its present incarnation. A dose of food coloring is called for to pump that reddish brown into the true red that distinguishes this cake from all the rest. The sweet and lightly chocolaty cake is layered and frosted with an indulgently rich vanilla buttercream. Made with vanilla bean seeds instead of extract, the creamy frosting sports the telltale brown flecks that signal the pure vanilla flavor to come. Some red velvet cakes I’ve tried have been a bit on the dry side, but not this one. It’s incredibly moist thanks to the buttermilk and a measure of canola oil.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.