If you grew up eating tiny sandwiches made with date-nut bread and cream cheese—or even if you didn’t—you’ll appreciate the wonderful flavor combination of these tiny cupcakes. Crème fraîche is a rich and velvety update, and soft enough for dolloping on top of the spiced cakes. A little batter goes a long way when baked in mini muffin tins, but the cupcakes freeze well and thaw quickly, so you can serve some now and save the rest for later. Or, if you prefer, you can bake the batter in standard muffin tins for about thirty minutes; you’ll end up with about three dozen.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.