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.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.