Every February, when Garth’s birthday rolls around, I make this beautiful and delicious cake for him. Last fall, he made some sad statement like, “Only three more months until you make me that awesome German chocolate cake again!” I made the cake the next day. (I know, I’m a sucker.) I double the frosting recipe to frost the entire cake, because my husband likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine—unless you’re Garth, of course! If you have some left over, the frosting is also good spread on a graham cracker or on brownies (page 198). Okay, it’s also good right off a spoon!
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.