So what’s my birthday cake of choice? Chocolate cake with caramel icing. Yum! Most people have tried white cake with caramel icing, but my grandma Elizabeth Yearwood spread that amazing Caramel Icing on chocolate layers, and it was even more delicious. The cake recipe came from my grandma Paulk. I guess I could call this Two-Grandma Cake! Now my mom makes this cake for me every year. The Caramel Icing has a mind of its own, so you never really know what it’s going to look like, but it doesn’t matter to me. It always tastes amazing!
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.