Small puff-pastry squares make great vessels for summer fruits steeped in honey and fresh lime juice. The technique for making the shells is similar to that used to create the French pastries known as vol-au-vents (or “flying in the wind,” so called for their ethereal texture). Vol-au-vents are traditionally filled with savory fillings and served as a first course. Here, plums and strawberries fill the pastries for the last course; feel free to substitute other fresh berries or stone fruits, and to garnish each with a tiny dollop of whipped cream, if you wish.
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.