Pairing this icing with Devil’s Food Cake (page 98) is old school, but delicious. It’s what I would serve if I was catering an extravagant dinner party for my grandparents or in-laws, but it’s also not out of place at a twenty-first birthday party. The raspberry icing is equally decadent with the Vanilla Cake (page 115), and it doesn’t feel quite as formal as when served with chocolate. You can deepen the raspberry flavor by adding a thin layer of raspberry jelly or jam between the cake and the icing. Garnish your cake or cupcakes with fresh raspberries for an added burst of flavor.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.