If you’re having a party, this dessert is the most dramatic way I can think of to dazzle the crowd, no matter the setting. I made this towering version of the classic baked Alaska for the birthday of my friend Susan Loomis, who lives in the rural French countryside, and I don’t think the locals ever saw anything like it. Nor have they stopped talking about it, as I learned from subsequent visits. It left quite an impression! In spite of the fanciful name, baked Alaska is simply made of layers of ice cream or sorbet, a cakelike bed for them to rest on, and billows of meringue to cover it all. The recipes for the sorbets make 1 pint (500 ml) each. The recipe for the toasted coconut ice cream makes about 1 quart (1 liter), so there will be more than enough to fill up the bowl that the baked Alaska is built in.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.