One of the questions I’m often asked is “How do you stay so thin?” I want to respond by saying that I’m about average for my height and age, but instead I tell people that I eat only my own desserts. I’m not just being a salesman, it’s close to the truth. Aside from the occasional treat, for everyday meals, I prefer to make desserts that are well balanced rather than outrageously rich. I’ll often serve small slivers of cake, a plate of cookies, or scoops of icy sorbet along with a fresh fruit compote and have never met with resistance from any of my guests. When it comes to this virtuous fruit soup, the thin sheet of crackly coconut meringue always seals the deal for those who are doubtful that lean can taste luxurious.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.