A few years back, I attended a class at a French pastry school that was, of course, taught by a French chef. If you’ve not worked with French chefs before, you quickly realize that to them, there’s one way to do things—and only one way. Our chef, for example, insisted on doing a cold infusion for tea, letting it steep in the refrigerator overnight. To prove his point, he steeped some tea in warm cream as well so we could later compare the results. The next day, when we had the tasting, there were muted murmurs amongst the students that we much preferred the warm infusion, but no one dared say anything to the chef. We just all nodded in agreement that the cold infusion tasted better. I still infuse tea in warm cream for custards because to me, the proof is in the pudding. Or, in this case, the crème brûlée.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.