This recipe is a little like karaoke: not exactly the original, but still a a lot of fun, and without all the production. One of my fondest kitchen memories is making the dessert or sweet topping that the French call sabayon and the Italians call zabaglione. A combination of whisked egg yolks, marsala wine, and sugar, it’s a high-wire act that has to go right from the heat to the plate. Get it right, and it’s a froth of pure delight. Put it under the flame for a few seconds too long, and you’re toast. This immensely more healthful version, which features mango and coconut, provides a similarly flavorful lightness, minus the need for perfectly timed kitchen pyrotechnics. It’s great alone, or serve it drizzled over berries or rice pudding.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.