Taste testing is one of the great perks of my job. Every summer when our first batch of Raspberry Crumb Pies comes out of the oven, I take one home with me so that my family and I can perform “quality assurance.” It’s a tough job, but somebody has to do it! Raspberries are at their best in the midsummer months. For best results, seek out raspberries that are slightly soft and plump. Raspberries continue to ripen after they are picked and have a short shelf-life, so try to make this pie within a day or two of bringing home your raspberries. Raspberry pie is equally good made with a traditional pastry piecrust (as photographed here with a lattice topping) or a Cinnamon Sugar Crumb Topping, but, I have to say, I’m partial to the crumb topping—the sweetness is a lovely complement to the raspberries’ tartness. Serve with a scoop of vanilla ice cream or a dollop of Whipped Cream (page 193). This pie can also be made with the Traditional Pastry double crust (page 5).
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.