One of the basics in any baker’s repertoire is crème pâtissière, or pastry cream. Though the word “cream” appears in its name, there is, in fact, no cream in pastry cream. Cooking egg yolks and milk with a bit of flour creates a smooth, rich custard that looks and tastes as if it were made with cream. Pastry cream is used as the base for many soufflés. It can also be spread in a prebaked tart shell (page 229) and topped with fresh fruit to make a seasonal fruit tart, or piped as a filling into pâte à choux puffs (page 232) that are then smothered in warm Bittersweet Chocolate Sauce (page 243).
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.