Undeniably creamy and indulgent, these are the French version of pudding cups. Pots de crème are traditionally baked and served in individual ceramic pots with lids, how they got their name. Much to my consternation, Mama buys Cool Whip instead of using freshly whipped cream. She recycles the tubs for food storage and other uses. I think a pet hamster was once gently laid to rest in a Cool Whip coffin. Whipping real cream is easy, and my mother’s opinion aside, it really does taste better. The key is that everything must be well chilled: the heavy cream in the refrigerator, and the mixer beaters and bowl in the freezer until cold to the touch. I prefer not to add sugar or vanilla to the cream, as I think the dessert is quite often sweet enough and sweetened whipped cream is overpowering.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.