Pastry cream is the classic filling for French fruit tarts; it can also be folded into other fillings, such as whipped cream or the rich ricotta custard in the Neapolitan Easter Pie on page 253. Like many other custards, it is thickened with eggs and cornstarch; the mixture must be brought to a full boil to activate the starch and set properly. We use a whole vanilla bean, but you can substitute vanilla extract in its place.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.