My Aunt June used to make this boiled vanilla custard almost constantly from Thanksgiving to Christmas so as to keep a steady supply on hand. Ever the ready hostess, June kept the custard stored not in the refrigerator, as you might expect, but in a Tupperware container in the trunk of her car. This ensured that she was never without party supplies, whether she was entertaining at home or calling on friends. We were always glad to see Aunt June coming at that time of year, not least because we knew her famous custard was sure to follow.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.