Some say the hummingbird cake, a Southern specialty replete with pineapple chunks, bananas, coconut, and walnuts, earned its name because each otherworldly bite makes you hum with delight. Others hold that the cake is as sweet as the sugared water used to attract the tiny birds. Adorned with dried-pineapple “flowers,” the cupcake variation makes a beautiful presentation for Mother’s Day. To give the flowers a cupped shape (shown opposite), cool them in muffin tins as described on page 323 (instead of on a wire rack, shown below).
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.