Springerle molds, originally from Germany, are used to form the pure white, spice-laden Christmas cookies of the same name. Yet the wooden molds are also useful for shaping rolled fondant into cupcake toppers in dozens of finely detailed designs, including Easter bunnies. You’ll need to use a springerle mold with a design that is three inches or smaller. Look for the molds from specialty retailers online, or see Sources, page 342. Fondant mimics the color of traditional springerle cookies, but if you can’t find it, use marzipan instead; although it is not white, you can tint it a desired shade with gel-paste food color (see instructions on page 299).
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.