Season: Late summer to autumn. The beauty of this recipe is that it is so very simple. Moreover, you can turn up the heat or cool it down to suit your mood by the variety of the chile pepper you use. In the late summer and autumn, look for hot fruity habaneros, rich mild poblanos, tiny hot Thai chiles, or flaming jalapeños to use in this sizzling jelly relish. I like to use red bell peppers, as they are symbolic of the heat, but, of course, there’s no reason why you can’t use yellow, orange, or green, or a mixture of all four. Use this punchy jelly with cream cheese, smoked mackerel, rice dishes, and crispy stir-fried vegetables.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.