This recipe is extremely easy and can be ready in a jiff. If you don’t have a double boiler, you can make this in the oven or the microwave. Be warned: Your bowl or saucepan must be bone dry before you put the chips in or the sauce will break—a not-exactly technical term for separating into a lumpy mess. If, after you’re finished dipping your donut, you have a little extra, simply cover the bowl with plastic wrap and store at room temperature. As a rule of thumb, this recipe will keep for 5 days. The sauce is shown here topping a Plain Cake Donut (page 120) with stripes of Vanilla Icing (page 127).
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.