Passion fruit really lives up to its name, and its incomparable flavor becomes even more sublime in this paleta, where its tartness cuts through the richness of the creamy base. If you’re lucky enough to find fresh ripe passion fruit, buy it, because you can always store the puree in the freezer. To use passion fruit, simply cut it in half and scoop out the flesh. Otherwise, look for frozen passion fruit pulp in ethnic or specialty markets, as well as online, making sure that what you buy is just pulp, with no sugar added. If you want a little crunch and texture, use the passion fruit seeds.
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.