Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding 1/2 cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container. This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.