Gina: Calling all ladies to the kitchen! This is my absolute fa-vo-rite!!! It’s a sour-cream pound cake, but, girl, here’s the surprise: After you bake it, you need to grill it. (That barbecue man got me crazy, huh?) Resist the temptation to use a box mix for this one, because a cake made from scratch will give you the best flavor. I’m all for mixes now and then, especially with everybody’s busy schedule, but, you know, sometimes we have to slow it down and enjoy the fruits (and warm fruit toppings) of our labor. So fire up that grill pan, slice that cake, and brush it with butter (no margarine!) on both sides. The cake, toasted, will take on those great grill marks and be ready to stand up to a scoop of vanilla ice cream, a generous drizzle of Warm Raspberry Syrup, and any other sundae-style toppings that grab you (pass the crumbled Oreos and M&M’s!). When you finally place that plate in front of your man, you can have anything you want afterward—anything! You can also dress this dessert in a fancy outfit by cubing the cake and layering it with ice cream and Warm Raspberry Syrup in a parfait glass.
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.