This dense, intense yogurt custard is a specialty of Bengal, where it is called bhapa doi—steamed custard. Bengalis have quite a sweet tooth, and this is one of the hundreds of sweet things they buy from the market, all set in terra-cotta pots, to have at the end of their meals. Here is a quick, easy version that I learned from a Bengali friend. It can be eaten by itself or with fruit. You may double the recipe, using a 4-cup dish. The cooking time should be the same.
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.