Ask someone what, exactly, red velvet is, and chances are they’ll stare back at you blankly. Nonetheless, red velvet remains the top-selling cupcake in America (“America” means BabyCakes NYC, of course). As I’ve come to understand it, the name dates to the time when people carried books with a belt and wore bonnets, and cocoa powder was still all natural and reacted with the acid in buttermilk and baking soda by turning it a reddish brown, an effect some precolonial marketing genius dubbed red velvet. You might be sad to hear that, historically, red velvet cake was appreciated primarily for its neutral (you can say it: bland) flavor and supple texture, which served primarily as a vehicle for frosting. While I obviously have nothing against frosting, I believe the cake should be more than a booster seat, so I’ve gone ahead and fixed that little problem for you. Thank me by baking these by the thousands.
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.