Trifles are anything but trifles: they take a good deal of work to put together, they’re about as caloric as desserts get, and, in the right serving vessel—like a large glass dish with tall, straight sides that reveals the tempting layers of cake, cream, fruit—they’re absolute showstoppers. In England, one is often wowed by the guiltless and masterful employment of loads of cream in many desserts. Trifles are a showcase for the British love of cream—in this case both whipped and pastry.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.