If you are having a party, I suggest this cake for two important reasons. First, you can make it up to a week ahead so you can focus on all the party duties you put off until the last moment. Second, there is not a person alive who doesn’t love ice cream cake. (If you find someone who says he/she doesn’t like ice cream cake, you can be pretty sure he/she is an insecure liar and I suggest you steer very clear of him/her.) I’ve really come to like the raspberry, vanilla, and chocolate combo, but there are absolutely no constraints on the flavor pairings with this one, and you can swap the layers around if you want.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.