When he was the chef at the Carlton Hotel in London, Escoffier created Strawberries Americaine Style — strawberries in orange liqueur, blended into whipped cream and softened ice cream. Little did he know that it would one day be the star dessert of every posh dining spot in California. "Prince" Mike Romanoff "borrowed" the recipe and gave it a new moniker. Soon it was the hottest item on the West Coast. The L.A. Biltmore called it "Strawberries Biltmore." The Palace Hotel in San Francisco served it with anisette and maraschino.
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.