Cream Cheese Icing is a less sweet alternative to the Vanilla Icing (page 136), but it’s not quite as fussy as the Swiss Buttercream (page 155), making it suitable for a Father’s Day dinner or for entertaining your boss. It is also the only icing that pairs well with all the cake flavors in this book, as well as being a great filling for sandwich cookies—particularly graham crackers (see Graham Cracker Dough, page 86). (Please note: It is important that the butter and cream cheese are both at room temperature when they are mixed, or they will not fully incorporate.)
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.