Italian meringue is a firm cooked meringue made with boiling sugar syrup. It can be used alone as a frosting, or I sometimes pipe it into rosettes and dry them out in a low oven for tasty treats. Use a candy thermometer to make sure the sugar syrup reaches 235°F. By adding the hot syrup to the egg whites while whipping, you’ll be cooking them to approximately 140°F, the pasteurization temperature for eggs.
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.