This recipe offers treasures of the Caribbean “sugar islands”: chocolate, sugar, and rum. It’s a classic French buttercream using a cooked sugar technique, pâté à bombe, to blend and aerate the eggs and sugar, which creates incomparable richness. Or maybe it’s the butter. Or maybe it’s the chocolate. You get the picture—it’s rich! One batch makes enough to ice one 2-layer cake, but if you like generous layers and rosettes, double this recipe. Allow time to chill the buttercream. If soupy, chill it for another half hour. If stiff, heat it over a saucepan of hot water, then whip it. For children, you can omit the rum.
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.