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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.