I used to make from-the-box brownies on Friday nights to keep me busy during commercials for Miami Vice, in my opinion the premiere television drama behind Degrassi High. My sister Bridget taught me that if you take the brownies out of the oven about five minutes early, you will have a perfect gooey texture. At BabyCakes NYC, I developed a recipe to replicate that consistency but with a full cooking time, mostly to avoid the retching stomachache I’d have for the second half of the Don Johnson fashion parade. Initially these brownies were made in a square casserole pan and each batch yielded twelve brownies. Because they are so rich, however, I decided to bake them in mini-muffin trays and serve them as bite-size morsels. Now these tiny little flavor agents are nearly impossible to keep in the case. If you’re whipping up a batch, be warned: You may want to double the recipe.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.