Name: Pistachio Blancmanges
Yield: Makes 8 servings
Ingredients: 1 1/2 cups shelled unsalted pistachios (not dyed red; 7 oz); 1 3/4 cups whole milk; 1/8 teaspoon almond extract; 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope); 2 tablespoons cold water; 1/2 cup sugar; 1 cup chilled heavy cream; Accompaniment: brandied poached peaches; Garnish: chopped unsalted pistachios; 8 (4-oz) oval or round metal molds or ceramic ramekins; a thin fine-weave kitchen towel (not terry cloth)

Image may contain Plant Food Dish Meal Fruit and Produce

Pistachio BlancmangesMiki Duisterhof

Blancmange is a jellied molded pudding (similar to panna cotta) that is made with almonds and milk and served cold, often with a fruit sauce. Though it dates back to medieval times, blancmange became part of Jefferson's dessert repertoire after he encountered it during his years in Paris. Following his lead as an innovator, we made this version with pistachios instead of almonds, which gives the pudding a beautiful pale green hue and terrific flavor.

Active time: 1 hr Start to finish: 7 1/4 hr (includes chilling)

Cooks' notes:

• Blancmanges (in molds) can be chilled up to 2 days. • If you're short on time, it's not necessary to turn blancmanges out onto plates — they can be eaten out of the molds.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.