Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.