Nothing says “ta-da!” quite like a soufflé, making it a fitting finale for the most special of meals. With its dramatic presentation (the soufflé is delivered intact, then broken into and sauced tableside), this deep violet soufflé is one of the restaurant’s most popular desserts. Colored and flavored with the essence of sweet and juicy blackberries, the texture of the delicate soufflé is light, airy—practically ethereal. The thick blackberry sauce, much like a crème anglaise, heightens the berry flavor and adds a wealth of richness to the dessert. Lemony whipped cream is the finishing touch.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.