In case anyone thinks that the Internet is a cold, impersonal place, I’ve got evidence to prove them wrong. One day, completely out of the blue, I received an e-mail from a server who worked at a restaurant where I’d been the pastry chef, saying that not only did I have the sweetest smile, but that she loved the sherbets and sorbets that I made there. I don’t know which compliment was more touching, but I take any and all whenever I can, and via whatever medium they are sent. This was one of the sherbets I made at that restaurant, where I remember a different server taking a bite and her face lighting right up. “This tastes like a Mounds bar!” she exclaimed with a mix of surprise and delight. For me, that was another compliment, since that’s one of my favorite candy bars.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.