Generally speaking, you only need two ingredients to make a delicious panna cotta: flavored milk and gelatin. Salt and light brown sugar are added to the cereal milk in this recipe to deepen and sharpen the flavor of the panna cotta. The secret to a profesh panna cotta is just the right amount of gelatin: Just enough to hold it together. As little as possible, so that the second the panna cotta hits your mouth, it transforms into a silky river of flavored cream. So little that you wonder how the dessert held its shape in the first place. Serve the panna cotta with fresh fruit and/or Cornflake Crunch (page 51). Or layer it with Banana Cream (page 91) and Hazelnut Crunch (page 185).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.