Ask someone what, exactly, red velvet is, and chances are they’ll stare back at you blankly. Nonetheless, red velvet remains the top-selling cupcake in America (“America” means BabyCakes NYC, of course). As I’ve come to understand it, the name dates to the time when people carried books with a belt and wore bonnets, and cocoa powder was still all natural and reacted with the acid in buttermilk and baking soda by turning it a reddish brown, an effect some precolonial marketing genius dubbed red velvet. You might be sad to hear that, historically, red velvet cake was appreciated primarily for its neutral (you can say it: bland) flavor and supple texture, which served primarily as a vehicle for frosting. While I obviously have nothing against frosting, I believe the cake should be more than a booster seat, so I’ve gone ahead and fixed that little problem for you. Thank me by baking these by the thousands.
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.