Why does coconut sorbet taste so rich, even without cream or eggs? Well, because there’s plenty of fat in the coconut milk itself. It’s one of the easiest sorbets in the world to make, thanks to the prevalence of decent canned coconut milk, but I like to give it a spark of heat, too. Eat this on its own, or with a cookie or other dessert of your choice. It goes especially well with chocolate. Remember that to make good ice cream with a machine that requires a prefrozen canister, you need to plan ahead and put the canister in the freezer at least 2 days before you’re going to make the ice cream. (I store mine there.)
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.