When you marry a pastry chef, you don’t have to perfect your baking skills, says Ben Barker, who participated in the 1990 Workshop. That’s why Chef Barker—whose wife, Karen, is a pastry authority—limits himself to simple “beach cottage desserts,” like this cornmeal cake. It’s a homespun, old-fashioned dessert that you can adapt to any summer berries. The sabayon dresses it up for company. Don’t be surprised by the unorthodox method—it really works.
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.