I made this with my friend’s daughter for a school fund-raiser and it was a huge hit. She helped me crush the ice with a rolling pin, then scooped it up and drizzled on the syrup. We used raspberry because we liked the color, but you can make any flavor you prefer. Serve these with some of the Mascarpone Mini Cupcakes (page 221) and squares of the Chocolate Chip Pound Cake (page 224) and you have a wonderful dessert party for kids or the makings of a great bake sale.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.