Trifles are anything but trifles: they take a good deal of work to put together, they’re about as caloric as desserts get, and, in the right serving vessel—like a large glass dish with tall, straight sides that reveals the tempting layers of cake, cream, fruit—they’re absolute showstoppers. In England, one is often wowed by the guiltless and masterful employment of loads of cream in many desserts. Trifles are a showcase for the British love of cream—in this case both whipped and pastry.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.