Treat a class full of budding paleontologists to a bunch of cupcakes topped with colossal brachiosaurus cookies and dinosaur eggs. The gingerbread cookie that adorns each cupcake is cut out with a large dinosaur-shaped cutter, then pressed onto a lollipop stick before it’s baked. (See Sources, page 342, for where to find the necessary tools.) You could also use any other animal or insect cookie cutters they come in all shapes and sizes), and omit the candy eggs.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.