Peanut Butter and Jelly is by far one of our most-asked-for cupcake flavors at the bakery. The Peanut Butter Icing is fairly thick, and it has a rich, intense peanut butter flavor, so a slightly tart jelly, such as raspberry, helps cut the richness. The composition is reminiscent of childhood’s favorite sandwich, but it has a sweeter edge to it. The Peanut Butter Icing also tastes great with Devil’s Food Cake (page 98) or as a filling for Sandwich Cookies (page 58).
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.