Roasted carrots are puréed with milk and cream in this fun version of a pot de crème. Serve with whipped cream and a carrot ...

This recipe for cranberry curd tart is a twist on the New York Times’ Cooking tried-and-true version ... Saucepan Blender ...

Continue cooking and whisking to cook off cornstarch flavor, 1-2 minutes more. Remove from heat and use a flexible spatula to press pastry cream through a fine-mesh sieve into a large bowl.

Take your time with the onions, cooking them slowly and gently and ... blending until silky smooth and passing through a fine mesh sieve. Season to taste with salt and ground white pepper.