These cupcakes have a lighter consistency than the other cakes in this chapter. Whereas the other cakes could almost double as bread, there’s no mistaking these as cake. Citrus Cream Cheese Icing (page 146) and the “Sassy” Cinnamon variation on the Vanilla Icing (page 136) are scrumptious toppings. Use the cream cheese combination for a brunch dessert or the sweeter cinnamon icing to dress them up for an autumn evening. The brown sugar and mix of spices in the batter augment the woodsy sweetness of the pecans. For a slight variation, peel and dice a sweet apple and add it to the batter before baking.
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.