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.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.