The surprising zip of fruit chutney counters the richness of mousse au chocolat and adds a whole other dimension to this unconventional dessert. I don’t know if it’s a combination the French would approve of, but when I made it as a pastry chef on a cruise line, a few thousand people gave their consent. Each plate that came back to the kitchen was scraped clean. Unlike traditional chocolate mousse that uses uncooked eggs, this one has a cooked custard base. So, there’s no reason for anyone with concerns about consuming raw eggs to jump ship rather than dive into this dessert full-steam ahead.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.