Before BabyCakes NYC, my dreams were limited to potential hairstyles, sarcastic comebacks, and still more prospective hairstyles. Nowadays, I dream almost exclusively of baked goods. One restless night, after being awakened by images of a fluffy blueberry cake topped with spiced crumbs and a rich vanilla sauce, I sprinted to the bakery to begin testing. I encountered a few setbacks, but once I found out that the crumb cooks faster than the base and must be added halfway through baking, my dream came true. Please don’t trust your instincts with this one; the window for applying the crumb is small. Add it too soon and your crumb topping will burn, too late and it will be soggy. Use those timers, people!
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.