I love fruit at the end of a meal and am easily satisfied with whatever is ripe and in season. However, if I have guests and want to give them something more than fresh fruit, simply baking sweet peaches or nectarines transforms them into a warm and fragrant dessert. All kinds of fruits are lovely baked—pears, nectarines, apricots, pluots, apples—but peaches are particularly luscious and juicy. This recipe gilds the lily a bit with berries and wine. If those ingredients are not on hand, don’t let that stop you; the peaches are wonderful baked without them.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.