This soufflé uses the pastry-cream method as the base. Pastry cream (crème pâtissière) is a very stable custard thickened with flour or cornstarch, and it provides an excellent foundation for dessert soufflés. Vanilla is the bean of a variety of tropical orchid. Use the whole pod if possible to allow the tiny seeds to flavor and speckle the dish. As a substitution, use 1 tablespoon of pure vanilla extract.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.