To make this Australian dessert—named for Russian ballerina Anna Pavlova, who toured Australia in the 1920s—whipped cream and fresh fruit are layered atop a crisp French-meringue shell. Properly baked, the meringue stays completely white and develops a crunchy outer shell and a soft, marshmallow-like interior. Pavlova is traditionally topped with passionfruit, strawberries, or kiwi fruit, but this recipe features poached apricots and fresh black raspberries. Feel free to top a pavlova with other fresh, macerated, poached, or even roasted fruits.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.