A simple butter cake is often referred to as yellow cake, but it’s not the butter that produces its distinctive color; most butter cakes also contain whole eggs, so the yolks contribute to the color (as well as the rich flavor). The creaming method is essential to many classic American layer cakes like this one, but here an electric mixer (fitted with the paddle attachment) is used, rather than a wooden spoon. Be sure to cream for the suggested amount of time to create the finest texture and a velvety crumb. Using a combination of flours is equally important; cake flour imparts tenderness and a delicate crumb, all-purpose flour lends structure.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.