Dear Outraged Icebox Cake Purist: I understand you will be frustrated and angry that what follows is in no way an icebox cake, and for that I’m sorry. But those traditional icebox cakes you are so staunchly defending are nothing more than raw eggs, butter, and sugar mixed together and dumped into a pit of sponge cake or stale ladyfingers. Not cool for your stomach, or mine! We can do better—and have with this towering ode to the magical pairing of mint and chocolate. The cake may seem a touch underdone when the baking time is up, but trust me: You will have a beautifully moist cake that won’t dry out in the freezer, one you’ll pick at happily each time you pass the fridge for weeks to come! If you avoid evaporated cane juice, omit the cookies but add some berries or Chocolate Crumb Base (page 116).
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.