Name: Berry Tart with Ginger Cream
Cook time: 1 hour
Total time: 2 1/2 hours
Yield: Makes 16 to 24 servings
Ingredients: 2 large egg yolks; 4 tablespoons water; 4 (17 1/4-oz) packages frozen puff pastry sheets, thawed but kept chilled; 2 (8-oz) packages cream cheese; 1/2 cup granulated sugar; 1/2 cup chopped crystallized ginger (4 oz); 2 pt strawberries (1 lb), hulled, then halved or quartered if large; 3/4 cup red currant jelly; 4 pt blueberries (2 1/2 lb); Garnish: confectioners sugar; parchment paper and a large flat board (at least 20 inches square) for serving

Berry Tart with Ginger CreamJohn Kernick

Don't worry — you won't need a giant oven for this king-size tart. It's made in 4 quadrants, baked one at a time. And because the recipe uses packaged puff pastry, it's fairly simple to prepare.

Cooks' notes:

·All 4 quadrants of pastry can be prepared (but not baked) 1 day ahead and stacked in freezer between sheets of parchment paper. Let each section stand at room temperature until no longer frozen solid but still firm, about 5 minutes, before baking.
·Ginger cream can be made 1 day ahead and chilled, covered.
·Assembled tart can be kept at cool room temperature 3 hours before serving.

Recipe notes

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.

Eggplant Roasted in Satay Sauce

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 Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

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.

Our Favorite French Onion Soup

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

White Bean Turkey Chili

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

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.