These beautiful piped-flower cupcakes seem to have been just been picked from a spring garden. They may look intimidating, but with a bit of practice (on parchment paper), you should be able to produce the piped designs with relative ease. Stems can be trickier than they appear, so be sure to also try out a few of these; pipe too quickly and the stems break, too slowly, and they won’t be straight. (Any breaks may be filled in with more buttercream.) Before piping onto cupcakes, lightly mark the pattern on the frosting with a skewer or toothpick. When piping, use your writing hand to hold and squeeze the bag near the top and your other hand to steady and steer the tip.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.