This sweet cream, which tastes a bit like crème fraîche, only with a more flowing, creamy texture, is a simple Gujarati dessert, so cooling during Gujarat’s hot summer days. In May and June, when mangoes are in season, thick mango puree is folded in. A teaspoon of saffron threads, roasted and soaked in milk, may be added at the same time as the sugar (see method on page 289) or dried fruit (golden raisins, soaked in boiling water for an hour and squeezed), nuts (chopped pistachios or almonds), fresh fruit (chopped mangoes, bananas, berries), and fruit purees.
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.