Biancomangiare (known as “blancmange” in French and English) is a very old milk-pudding dessert that food historians say has been made since the Middle Ages, in countries from the Middle East to Scandinavia. I am delighted with this modern biancomangiare, which I had recently in Valle d’Aosta. Rich with cream, flavored with both vanilla bean and almond extract, and molded in individual ramekins, it is quite similar to panna cotta. So, if you and your family like panna cotta, you will love this, too. The puddings are lovely as is, unmolded onto plates, with their caramel syrup. They’re even better served with poached fruit in season, such as poached pears or cherries. For a special touch, have the poached fruit ready when you make the biancomangiare. Place a pear half or a few big cherries in the bottom of each ramekin or cup just before filling with the sweet pudding mixture. When you unmold it, the biancomangiare will be crowned with the fruit and glistening with caramel.
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.