What other dessert brings out the kid in us more than chocolate pudding? If you want a pudding that is slightly more grown-up, substitute bittersweet chocolate for the semisweet. The taste of the chocolate is heightened with the addition of vanilla extract. Use only pure vanilla extract, not imitation. To make your own vanilla extract, halve six vanilla beans lengthwise to reveal their seeds. Steep the beans in four cups of best-quality vodka in a dark place at room temperature for one month. After steeping, you’ll have a flavorful extract.
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.