So what’s my birthday cake of choice? Chocolate cake with caramel icing. Yum! Most people have tried white cake with caramel icing, but my grandma Elizabeth Yearwood spread that amazing Caramel Icing on chocolate layers, and it was even more delicious. The cake recipe came from my grandma Paulk. I guess I could call this Two-Grandma Cake! Now my mom makes this cake for me every year. The Caramel Icing has a mind of its own, so you never really know what it’s going to look like, but it doesn’t matter to me. It always tastes amazing!
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.