This has to be one of the oldest porch drinks. My grandmother once told me it was the soft drink of her generation (that, and Coca-Cola, which, with a trace of cocaine in its early days, put a pep in her step). Shrubs make great use of fresh fruits—blueberries, blackberries, raspberries, strawberries, you name it—and are kept in concentrate form, which, tightly covered, will keep in your refrigerator for a couple of weeks (just whisk it to incorporate the sugar "foam" that forms on top). Don't be alarmed by the vinegar; the sugar and water tone it down, leaving it most enjoyable. This could be made into a punch by pouring the shrub concentrate into a large bowl and adding 12 to 14 cups of water followed by ice cubes.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.