Raspberry ice cream is one of life’s most unabashed luxuries. I prefer to strain out the seeds, which interfere with the sublime smoothness and pleasure of this ice cream. To do this, purée the raspberries in a food processor, then press them through a mesh strainer with a flexible rubber spatula, or use a food mill. This recipe requires 1 1/2 cups (375 ml) of purée, so you’ll need to begin with about 6 cups (750 g) of fresh or frozen raspberries.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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.