Go team! Root for your favorite sport with a triple play of easy-to-decorate cupcakes. Colorful sprinkles are used to simulate the bumpy or fuzzy textures of sports balls, on top of which the “seams” are either piped with buttercream or drawn with licorice laces. Make one type of ball or all three; you will need one batch of Swiss meringue buttercream (page 304) to decorate two dozen cupcakes in any design. Once decorated, cupcakes can be stored up to one day at room temperature in airtight containers.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.