Nothing says “ta-da!” quite like a soufflé, making it a fitting finale for the most special of meals. With its dramatic presentation (the soufflé is delivered intact, then broken into and sauced tableside), this deep violet soufflé is one of the restaurant’s most popular desserts. Colored and flavored with the essence of sweet and juicy blackberries, the texture of the delicate soufflé is light, airy—practically ethereal. The thick blackberry sauce, much like a crème anglaise, heightens the berry flavor and adds a wealth of richness to the dessert. Lemony whipped cream is the finishing touch.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.