This is my mom’s recipe for what she calls a “dump cobbler,” where all you do is mix the batter, dump the fruit on top, and pop it in the oven. It’s soft and moist—almost like a pudding—with big peach flavor. Try different summer fruits, like cherries, blueberries, blackberries, or plums, in place of the peaches. Serve with Farm-Stand Peach Ice Cream (page 363) or lightly sweetened whipped cream.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.