I’ve always considered corn a borderline fruit, so why not incorporate it into the pastry menu? Here I pair it with buttery Madeleine Sponge Cake, my adaptation of the classic seashell cake, with a shatteringly crisp sugar crust. And I pile on the garnishes: kettle corn and freeze-dried corn bring their own special crunch to the dessert, and they’re easy because you can find them readymade in good grocery stores. I use plastic tubes that I’ve had cut to my specifications when I make this panna cotta at the restaurant. You can, too, if you have access to a plastic supply shop; the tubes I use have a 1-inch diameter, and they’re 18 inches long. But you can also make the panna cotta in cannoli forms or muffin tins (see Make It Simpler).
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.