Generally speaking, you only need two ingredients to make a delicious panna cotta: flavored milk and gelatin. Salt and light brown sugar are added to the cereal milk in this recipe to deepen and sharpen the flavor of the panna cotta. The secret to a profesh panna cotta is just the right amount of gelatin: Just enough to hold it together. As little as possible, so that the second the panna cotta hits your mouth, it transforms into a silky river of flavored cream. So little that you wonder how the dessert held its shape in the first place. Serve the panna cotta with fresh fruit and/or Cornflake Crunch (page 51). Or layer it with Banana Cream (page 91) and Hazelnut Crunch (page 185).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.