Undeniably creamy and indulgent, these are the French version of pudding cups. Pots de crème are traditionally baked and served in individual ceramic pots with lids, how they got their name. Much to my consternation, Mama buys Cool Whip instead of using freshly whipped cream. She recycles the tubs for food storage and other uses. I think a pet hamster was once gently laid to rest in a Cool Whip coffin. Whipping real cream is easy, and my mother’s opinion aside, it really does taste better. The key is that everything must be well chilled: the heavy cream in the refrigerator, and the mixer beaters and bowl in the freezer until cold to the touch. I prefer not to add sugar or vanilla to the cream, as I think the dessert is quite often sweet enough and sweetened whipped cream is overpowering.
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.