If you take soft, ripe fruit, top it with a fancy sauce like crème Anglaise, and run the whole thing under the broiler, you have a four-star dessert. But if you top the fruit with something like sweetened heavy cream, whipped just enough so that it holds some body when broiled, or sweetened sour cream—which hardly needs to be whisked—you can produce a similarly glorious dessert in less than half the time. Although this preparation is lightning-quick, it has to be constantly watched while cooking. Get the broiler hot, put the dish right under the heating element, and keep your eyes open. You want the topping to burn a little bit—it will smell like toasting marshmallows—but obviously not too much. When the topping is nearly uniformly brown, with a few black spots, it’s done. The fruit will not have cooked at all.
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.