This is my healthy version of the popular Hostess® cupcake. This double-stuffed cupcake is a frosting lover’s fantasy (see Anderson, Pamela, opposite). Although the recipe calls for 1 tablespoon frosting for the filling, you won’t be blamed for upping the amount a bit—just be reasonable! Too much and you’ll bury the innocent, delicious cake. Although I have found what follows to be the best flavor pairing, you can freely use any of the cupcakes and frostings in this book together with dazzling results.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.