I started making vacherins when I was in the south of France, at Pâtisserie Chéreau in Nice, and fell in love with this combination of meringue, creamy ice cream, fruit, sorbet, and whipped cream. We made big ones in France, but I like individual vacherins best. I use a stencil when I make these meringues in the restaurant, but I’ve adapted the recipe for a pastry bag here. The recipe makes more than you will need for the dessert, but it’s nearly impossible to whip any less egg white successfully. The meringues will keep for several days if you store them airtight, and they’re a great snack. Make as many of the composed desserts as you like. You will have enough sorbet and ice cream for up to 24.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.