If you have never made your own whipped cream, you’ll be surprised by how easy it is—and by how much better the flavor is. Soft peaks barely hold together and make a lovely plop on the pie, but the cream doesn’t hold up well in this state, so use it quickly. Medium peaks will peak but flop over a bit, and stiff peaks will stand up straight. Stiff is what you want if you are folding it into something else. If you have any left over—most people don’t because it’s so delicious and easy to eat—it can keep in the refrigerator for a few days in any storage container, but you might have to whisk it a bit before serving.
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.