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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.