Name: Watermelon Pudding
Yield: Makes 6 servings
Ingredients: 6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded); 1/4 cup cornstarch; 1/2 cup plus 1 teaspoon sugar; 1 teaspoon anise seeds; 2 teaspoons fresh lemon juice, or to taste; 1/3 cup heavy cream; Garnish: chopped shelled pistachios (not dyed red); white or dark chocolate shavings, removed with a vegetable peeler

Image may contain Food Dessert Bowl Creme Cream and Yogurt

Watermelon Pudding

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream.

Active time: 30 min Start to finish: 4 hr (includes chilling)

Cooks' note:

Pudding can be chilled up to 1 day.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

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.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.