Gina: Red Velvet Cake is beloved throughout the South. It’s sweet and moist, with a deep-crimson hue that comes from the addition of red food coloring to the cake batter. In the old days, folks used beets or red cabbage to dye their cakes! Red Velvet is a buttermilk cake, which is one of the reasons it’s so moist; there’s also cocoa in the batter, which is one of the reasons it’s popular with children (that, and the traditional cream-cheese frosting). It’s red and white, but it tastes black and white, and it’s always a stunner when you cut into one. Making someone a layer cake is an investment. It takes time, hon. But it’s also a beautiful, loving gesture, and nicer than any present you can buy. This sexy cake is easier than you might think to assemble, and the results are sure to steal the show at any party.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.