There was an expression—“too good to use”—at a certain well-known restaurant where I used to work. One of the cooks coined the phrase to describe what we, the pastry people, would do: hoard beautiful fruits and berries, buying much more than we could possibly use. We considered the fruits so precious that we’d hold off using them, waiting for something very special or just the right moment. Eventually, though, we’d find ourselves with a glut on our hands and had to scramble to use up our stash before it went bad. If you find yourself in a similar position or if you’re just looking for the great summer dessert loaded with lots of juicy berries, this is it. And if anyone says your summer pudding looks too good to eat, don’t believe them. Just dig right in.
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.