Pile this meringue on as thick as you can for a splendid-looking pie. Meringue is a perfect opportunity for the home baker to get creative with the spatula. You can smooth it over, swirl it around, or make fancy peaks. No one way is better than the other. Mrs. Rowe insisted on using a chilled bowl for the mixing. It’s a bit of a mystery why, as modern bakers claim it’s unnecessary. Maybe her eggs were so fresh that they were still warm and she needed to bring them down to room temperature by using a chilled bowl. In any case, the bakers at Mrs. Rowe’s restaurants still use chilled bowls. Weeping can happen with any meringue. A “weeping” meringue occurs when the sugar solution comes out of the meringue in drops. Sometimes a weeping meringue makes a slimy layer on top of the filling. The meringue will still taste yummy, but it won’t be as pretty. Sealing the edges of the meringue is an important step in helping to prevent weeping; it also helps assure that the filling won’t spill over. Just add some water to your fingers and press the meringue to the crust along the rim.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.