Although the original recipe calls for making your own chestnut purée, I like to use the chestnut purée from Spain or France to make this custard because it has a wonderful nutty flavor and silkiness. I met a nun in Puebla who told me they coated the mold with a bit of butter and sugar and topped the flan with apricot jam. I took this idea and made an apricot caramel to cover the bottom of the pan, and it turned out to be an unexpectedly pleasant combination that showcased flan in a whole new way.
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 is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.