Each summer, any peaches that were not eaten, jellied, or canned were frozen. We would peel and slice the peaches and pack them into sealable plastic freezer bags. Most often, they later appeared as a topping for Meme’s Pound Cake (page 266). For a child, peach season was purgatory—it was so very hot—but I am sure Meme is smiling in heaven with satisfaction when she sees me practicing now what she taught me then. This soufflé uses the meringue method to rise, and the flavor is delicate and light. Frozen peaches may be used when peaches are not in season; simply defrost them before using.
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.