In case anyone thinks that the Internet is a cold, impersonal place, I’ve got evidence to prove them wrong. One day, completely out of the blue, I received an e-mail from a server who worked at a restaurant where I’d been the pastry chef, saying that not only did I have the sweetest smile, but that she loved the sherbets and sorbets that I made there. I don’t know which compliment was more touching, but I take any and all whenever I can, and via whatever medium they are sent. This was one of the sherbets I made at that restaurant, where I remember a different server taking a bite and her face lighting right up. “This tastes like a Mounds bar!” she exclaimed with a mix of surprise and delight. For me, that was another compliment, since that’s one of my favorite candy bars.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.