Although I like to make this chunky sauce all year long and I use it to top everything from Super Lemon Ice Cream (page 85) in the winter to Fresh Apricot Ice Cream (page 76) in the summer, you can make it more winter-holiday-friendly by adding a handful of dried cranberries in place of some of the pecans, using the variation at the end of the recipe. Then try it ladled over Cinnamon Ice Cream (page 38) for a real treat. If possible, make this sauce in advance and let it sit for a few hours, so all the ingredients have a chance to mingle and meld together deliciously.
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.