White cakes, as opposed to butter cakes like the one on page 428, are made with egg whites only, and they offer another good lesson in how French meringue can help give loft, or leavening, to a cake. (The heat of the oven causes the beaten whites to expand; in this case, they are helped by a chemical leavener, namely baking powder.) It’s important to beat the whites until they are stiff but not dry, and to make sure that you fold them into the batter very gently, in parts, so that they retain their volume. First, you fold in just a third of the beaten whites to “lighten” the creamed batter (so it is easier to incorporate the rest without overmixing), then you very gently fold in the rest and quickly transfer the batter to the prepared pans, lest it lose any volume. True to its name, the cake remains pure white inside after baking, save for the brown flecks of flavor-enhancing vanilla seeds.
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.