Like bubble-gum ice cream, Sno Balls were one of those grocery-store items I coveted as a very young girl. All I knew was that they looked like Barbie food and that was precisely what I wanted and needed. And then I tried one. Absolutely awful. Like, terrible. I wondered how something so pretty could taste so wretched. And then, when it came time to write this book, I decided, No, something so adorable need not be so incredibly foul-tasting. So I reworked them. In the process, I stumbled on a new bakery favorite. What’s more, you get two recipes in the process of making a batch of these; head over to the recipe for Bread Pudding (page 102) and see just one idea for what you can do with the unused part of a cupcake.
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.