You can make sorbet by simply freezing fruit and pushing it through a juicer. That’s it. While plain fruit in season is quite sweet on its own, you can top the sorbet with maple syrup or any other sweetener of your choice. Toppings could include chopped nuts, cacao nibs, or whipped cream. If the fruit freezes for more than an hour, it be will be too hard, and you will need to thaw it a bit before it can pass smoothly through the juicer.
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.