Don’t laugh . . . it works, and it’s good. The key is to make sure that your marshmallows are really toasted to a deep golden brown color on all sides to get the most flavor. Don’t walk away from the oven because the marshmallows brown quickly. Would a dollop of “Fluffy” Whipped Cream (page 154) on top be overkill? I think not! In the mood for S’mores? Just blend the toasted marshmallows into the Double Chocolate Milkshake (page 134) and add a few tablespoons of crushed graham crackers on top of the whipped cream.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.