In case anyone thinks that the Internet is a cold, impersonal place, I’ve got evidence to prove them wrong. One day, completely out of the blue, I received an e-mail from a server who worked at a restaurant where I’d been the pastry chef, saying that not only did I have the sweetest smile, but that she loved the sherbets and sorbets that I made there. I don’t know which compliment was more touching, but I take any and all whenever I can, and via whatever medium they are sent. This was one of the sherbets I made at that restaurant, where I remember a different server taking a bite and her face lighting right up. “This tastes like a Mounds bar!” she exclaimed with a mix of surprise and delight. For me, that was another compliment, since that’s one of my favorite candy bars.
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.