Pacific Northwesterners love their blueberries. From July to September, cartons of fresh blueberries fill the grocery stores and farmer’s markets. The most prized is the wild Mt. Rainier blueberry, which grows in the foothills of the Cascade Mountains in Washington State, but farms all over Oregon and Washington grow the bright blue fruit. Use fresh blueberries to make the sauce only if they’re in season; otherwise, use frozen wild blueberries. The sweetness of the blueberries is a stark contrast to savory flavors, and when drizzled over meat or fish, the sauce takes on another level of richness.
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.