Fools are traditionally prepared with pureed fruit mixed with whipped cream, or egg custard, or a combination of the two. (The term fool probably comes from the French fouler, meaning "to crush.") They seem to be especially successful when made with sharply flavored garden produce like rhubarb, gooseberries, and black currants, which still have enough bite to be interesting when blended with cream. But strawberries, which are much easier to find, also work quite nicely. Strawberry fool is best when the fruit is mashed rather than pureed, resulting in a more appealing texture. Serve it with cookies.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.