Crème brûlée—a French restaurant favorite whose name means “burned cream”—is delicious all on its own, but even more so when baked in a crisp tart shell. A kitchen torch is used to caramelize the sugar on the surface of the custard, producing spectacular color and crackle. If you don’t have a kitchen torch, use the broiler: chill the tarts for half an hour, then broil them for about a minute. For the best results, prepare the tarts no more than one day in advance, and wait to brûlée them until just before serving. This way, the shells will remain firm and crumbly, and the topping will retain its trademark sheen.
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.