Like bubble-gum ice cream, Sno Balls were one of those grocery-store items I coveted as a very young girl. All I knew was that they looked like Barbie food and that was precisely what I wanted and needed. And then I tried one. Absolutely awful. Like, terrible. I wondered how something so pretty could taste so wretched. And then, when it came time to write this book, I decided, No, something so adorable need not be so incredibly foul-tasting. So I reworked them. In the process, I stumbled on a new bakery favorite. What’s more, you get two recipes in the process of making a batch of these; head over to the recipe for Bread Pudding (page 102) and see just one idea for what you can do with the unused part of a cupcake.
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.