It was a happy day when an enterprising midwesterner decided that the surplus of sour cherries could be dried instead of left neglected on the trees. And thus, one of my favorite baking ingredients was born. But this recipe is eminently adaptable and you can use any kind of dried fruit or toasted nuts that suits you. Diced apricot pieces and cranberries, walnuts and toasted pecans, and roasted cocoa nibs have all found their way into various batches of this bark. I even got really crazy once and crumbled candied bacon into a batch. That one met with a few raised eyebrows, but was gobbled up by all.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.