Kids of all ages are bound to adore white cupcakes studded with chocolate morsels. Whipped egg whites folded into the batter produce a light and airy crumb. Tossing the chocolate chips with a bit of flour helps ensure they will be distributed throughout, rather than sink to the bottoms as they bake. The chocolate frosting is so rich and satiny, you’ll want to pair it with other cupcakes in this book, especially yellow buttermilk (page 26) and devil’s food (page 34).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.