Did you notice that all my cupcake recipes yield 24? With so many cupcakes (is 24 really a lot?), you might, theoretically, have a few left over. Those little leftover treasures are the secret behind my most brilliant invention: the crumb. Crumbs consist of either an unfrosted cake or an unfrosted cupcake broken down and treated with additional flavoring. In most cases, you’ll be using cupcakes, which aren’t all that sweet on their own and are thus the ideal blank canvas. You’ll find the vanilla-based version to be the most versatile crumb of the three I’ve included. You can add your favorite spices to tailor it to your taste; just don’t add more than 2 teaspoons of the spice you choose, or it will overpower the cake you’re baking.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.