Made in a Bundt cake pan, this half flan, half chocolate cake is a decadent marriage of two dessert classics. The batter for the chocolate cake is made first, then poured into the Bundt pan, followed by the flan batter. The batters may appear to mix but they completely separate while baking, with the flan ending up on the bottom. I like to eat the cake warm, but traditionally it is chilled for 24 hours before serving.
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.