This is a traditional yellow cake. Pair it with Vanilla Icing (page 136), and that’s about as basic as you can get, but you’ll be surprised at what a buttery vanilla flavor it packs. For that reason, the Vanilla Cake/Icing combo is a favorite among both kids and adults. This cake is also a classic match for the Chocolate Icing (page 148), as well as for bolder variations, such as in the following recipes in this chapter.
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.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.