One of the basics in any baker’s repertoire is crème pâtissière, or pastry cream. Though the word “cream” appears in its name, there is, in fact, no cream in pastry cream. Cooking egg yolks and milk with a bit of flour creates a smooth, rich custard that looks and tastes as if it were made with cream. Pastry cream is used as the base for many soufflés. It can also be spread in a prebaked tart shell (page 229) and topped with fresh fruit to make a seasonal fruit tart, or piped as a filling into pâte à choux puffs (page 232) that are then smothered in warm Bittersweet Chocolate Sauce (page 243).
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.