Chocolate soufflé, with its chewy exterior and warm, puddinglike center, might be considered the more refined cousin of molten chocolate cake. With or without a sauce of Crème Anglaise (basically the ice-cream base on page 468 before it’s frozen), a soufflé is a showstopper. And although it has earned a reputation for difficulty, following a few key techniques will reward you with a masterpiece every time. Before whipping the egg whites, be sure your bowl and whisk are thoroughly clean and dry; just a drop of grease, yolk, or water will prevent the whites from expanding properly. Avoid overbeating the egg whites; you’ve taken them too far if they lose their glossiness and become clumpy. Above all else, don’t open the oven door until the end of the baking time, since any fluctuation in temperature, as well as an accidentally slammed oven door, can cause a soufflé to fall. This recipe will produce the best results when baked in five 10-ounce ramekins; you can divide the batter among six dishes, but the soufflés won’t reach the same height as those shown here (though they will be just as delicious).
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.