Pairing this icing with Devil’s Food Cake (page 98) is old school, but delicious. It’s what I would serve if I was catering an extravagant dinner party for my grandparents or in-laws, but it’s also not out of place at a twenty-first birthday party. The raspberry icing is equally decadent with the Vanilla Cake (page 115), and it doesn’t feel quite as formal as when served with chocolate. You can deepen the raspberry flavor by adding a thin layer of raspberry jelly or jam between the cake and the icing. Garnish your cake or cupcakes with fresh raspberries for an added burst of flavor.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.