Name: Pistachio Blancmanges
Yield: Makes 8 servings
Ingredients: 1 1/2 cups shelled unsalted pistachios (not dyed red; 7 oz); 1 3/4 cups whole milk; 1/8 teaspoon almond extract; 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope); 2 tablespoons cold water; 1/2 cup sugar; 1 cup chilled heavy cream; Accompaniment: brandied poached peaches; Garnish: chopped unsalted pistachios; 8 (4-oz) oval or round metal molds or ceramic ramekins; a thin fine-weave kitchen towel (not terry cloth)

Image may contain Plant Food Dish Meal Fruit and Produce

Pistachio BlancmangesMiki Duisterhof

Blancmange is a jellied molded pudding (similar to panna cotta) that is made with almonds and milk and served cold, often with a fruit sauce. Though it dates back to medieval times, blancmange became part of Jefferson's dessert repertoire after he encountered it during his years in Paris. Following his lead as an innovator, we made this version with pistachios instead of almonds, which gives the pudding a beautiful pale green hue and terrific flavor.

Active time: 1 hr Start to finish: 7 1/4 hr (includes chilling)

Cooks' notes:

• Blancmanges (in molds) can be chilled up to 2 days. • If you're short on time, it's not necessary to turn blancmanges out onto plates — they can be eaten out of the molds.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

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.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

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.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Baked Butter Paneer

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.