Go team! Root for your favorite sport with a triple play of easy-to-decorate cupcakes. Colorful sprinkles are used to simulate the bumpy or fuzzy textures of sports balls, on top of which the “seams” are either piped with buttercream or drawn with licorice laces. Make one type of ball or all three; you will need one batch of Swiss meringue buttercream (page 304) to decorate two dozen cupcakes in any design. Once decorated, cupcakes can be stored up to one day at room temperature in airtight containers.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.