If you’re having a party, this dessert is the most dramatic way I can think of to dazzle the crowd, no matter the setting. I made this towering version of the classic baked Alaska for the birthday of my friend Susan Loomis, who lives in the rural French countryside, and I don’t think the locals ever saw anything like it. Nor have they stopped talking about it, as I learned from subsequent visits. It left quite an impression! In spite of the fanciful name, baked Alaska is simply made of layers of ice cream or sorbet, a cakelike bed for them to rest on, and billows of meringue to cover it all. The recipes for the sorbets make 1 pint (500 ml) each. The recipe for the toasted coconut ice cream makes about 1 quart (1 liter), so there will be more than enough to fill up the bowl that the baked Alaska is built in.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.