Crème brûlée may seem mysterious, but it is actually quite straightforward and simple. Just remember two things: One, like almost all custards, this one is done before it appears to be; remove it from the oven when it is still jiggly. And two, brûlée means “burnt,” not browned. It’s important that some of the topping blacken; the best tastes of campfire-toasted marshmallows. Chefs, and many devoted home cooks, use a propane torch to melt and brown the sugar in the final step. If you have one lying around, give it a shot—just hold the flame so it touches the sugar, which will react quickly. Move the flame around so it touches all of the sugar; when the melted sugar begins to blacken, it’s done.
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.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.