Do you have OSD? When you see something in a saucepan, do you find that you can’t stop yourself from giving it a stir? If so, you’ve probably got obsessive stirring disorder, and you need to curb that kind of behavior to caramelize sugar properly. Mix the sugar as little as possible, just enough to keep it from burning. Stirring encourages the jagged little crystals to join together and crystallize, which you want to avoid. If crystallization does start to happen, remove the pan from the heat and tenderly stir it to dissolve the crystals before adding the water and lemon juice. This lemony sauce is superb when drizzled over any lemon-flavored ice cream served in Profiteroles (page 232), or along with ice cream–filled Crêpes (page 233).
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.