Cupcakes crowned with fondant hearts add charm to any party. The hearts are monogrammed with bride-and-groom initials, but you could also make just one initial for a baby shower, or a birthday or going-away party. You can make the hearts (see page 299 for instructions on working with fondant) up to several months in advance; store at room temperature in an airtight container. You will need a small rolling pin, a two-inch heart-shaped cutter, and new, clean rubber stamps with initials, which can be custom- made (see Sources, page 342).
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.