Italian meringue is a firm cooked meringue made with boiling sugar syrup. It can be used alone as a frosting, or I sometimes pipe it into rosettes and dry them out in a low oven for tasty treats. Use a candy thermometer to make sure the sugar syrup reaches 235°F. By adding the hot syrup to the egg whites while whipping, you’ll be cooking them to approximately 140°F, the pasteurization temperature for eggs.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.