Crème brûlée—a French restaurant favorite whose name means “burned cream”—is delicious all on its own, but even more so when baked in a crisp tart shell. A kitchen torch is used to caramelize the sugar on the surface of the custard, producing spectacular color and crackle. If you don’t have a kitchen torch, use the broiler: chill the tarts for half an hour, then broil them for about a minute. For the best results, prepare the tarts no more than one day in advance, and wait to brûlée them until just before serving. This way, the shells will remain firm and crumbly, and the topping will retain its trademark sheen.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.