Biancomangiare (known as “blancmange” in French and English) is a very old milk-pudding dessert that food historians say has been made since the Middle Ages, in countries from the Middle East to Scandinavia. I am delighted with this modern biancomangiare, which I had recently in Valle d’Aosta. Rich with cream, flavored with both vanilla bean and almond extract, and molded in individual ramekins, it is quite similar to panna cotta. So, if you and your family like panna cotta, you will love this, too. The puddings are lovely as is, unmolded onto plates, with their caramel syrup. They’re even better served with poached fruit in season, such as poached pears or cherries. For a special touch, have the poached fruit ready when you make the biancomangiare. Place a pear half or a few big cherries in the bottom of each ramekin or cup just before filling with the sweet pudding mixture. When you unmold it, the biancomangiare will be crowned with the fruit and glistening with caramel.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.