What other dessert brings out the kid in us more than chocolate pudding? If you want a pudding that is slightly more grown-up, substitute bittersweet chocolate for the semisweet. The taste of the chocolate is heightened with the addition of vanilla extract. Use only pure vanilla extract, not imitation. To make your own vanilla extract, halve six vanilla beans lengthwise to reveal their seeds. Steep the beans in four cups of best-quality vodka in a dark place at room temperature for one month. After steeping, you’ll have a flavorful extract.
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.