The tang of these doughnuts provides an excellent counterpoint to the cinnamon sugar that coats them. Beware; these doughnuts tend to disappear quickly, especially if there are people in the kitchen when they emerge from the fryer. The doughnuts can also be dipped in warm ganache made with equal parts chocolate and cream. We’ve even been known to turn these into bomboloni by filling them with vanilla pastry cream and serving them with chocolate dipping sauce. Lemon curd or good jelly, perhaps lightened with a little whipped cream, are also nice fillings. A little caramel sauce is never an unwelcome accompaniment, whether the doughnuts are stuffed or plain. But really, the cinnamon sugar does pretty well all by itself. Warm doughnuts are one of life’s special pleasures, and once you experience them, you’ll want to make these again and again.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.