Rhubarb shines in this scrumptious dessert. For the filling, the rhubarb is simply tossed with sugar, salt, and a bit of cornstarch. The topping can be used on any single-crust fruit pie, or on a crumble itself, naturally. Make a few extra batches and store them in the freezer for convenience; they’ll keep up to six months in airtight containers. This pie is best enjoyed the day after it’s baked; try it alone or with a scoop of vanilla (or strawberry) ice cream.
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.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.