This pretty cake was inspired by a jar of brown sugar–strawberry jam from Blackberry Farm (see Sources, page 377), a wonderful inn in the Tennessee mountains, and my grandmother’s old jam cake recipe. The combination of sweet fruit preserves, soft cream, and tender yellow cake makes me think of it as one part strawberry shortcake and two parts English trifle, in sliceable form. When we make it at Foster’s, we leave the sides unfrosted because it looks so homey when the frosting oozes from between the layers and down the sides of the cake. Note that the Buttermilk Crème Fraîche must be made at least two days ahead; if necessary, you can always substitute sour cream or store-bought crème fraîche.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.