One of the pitfalls of having a blog is that you leave yourself open to all sorts of questions. The most common are from folks who want to substitute ingredients. I always want to reach through my computer screen, grab hold of their shoulders, and say, “But I worked so hard to develop this recipe. Please make it just as it is!” When I was working on these cupcakes, I began with the simple idea of individually filled chocolate cakes, similar to the kind I had as a kid, but with an adult sensibility. So I added a pour of Irish cream liqueur to the filling and spiked the ganache icing with a tipple of whiskey, which effectively wiped out the possibility of making these kid-friendly. So please don’t ask if you can make them without either, because the bad news is that you can’t. But the good news is that you can have them all for yourself and you don’t have to share them with the kids.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.