To me, apple muffins that offer up a mouthful of mealy mashed apple chunks are a personal affront. Fortunately, such abominations are easily avoided, a simple matter of proper fruit selection. Forget for a minute your preferences when choosing an apple to eat out of hand (I’m talking to you, Red Delicious loyalists). For this recipe, you can’t go wrong with tart, substantial Granny Smiths, especially when they’ve been roasted to caramelized perfection. If you prefer something sweeter, go halfsies with Granny Smith and either Pink Lady or Fuji, both of which deliver a fragrant bonus and add a depth of flavor even the ordinarily oblivious will notice.
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.