A few years back, I attended a class at a French pastry school that was, of course, taught by a French chef. If you’ve not worked with French chefs before, you quickly realize that to them, there’s one way to do things—and only one way. Our chef, for example, insisted on doing a cold infusion for tea, letting it steep in the refrigerator overnight. To prove his point, he steeped some tea in warm cream as well so we could later compare the results. The next day, when we had the tasting, there were muted murmurs amongst the students that we much preferred the warm infusion, but no one dared say anything to the chef. We just all nodded in agreement that the cold infusion tasted better. I still infuse tea in warm cream for custards because to me, the proof is in the pudding. Or, in this case, the crème brûlée.
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.