Season: Late May to June. I welcome the first tiny gooseberries that appear in the month of May, just as the first boughs of elder flowers are beginning to show. The berries are picked when small, almost as a thinning process, allowing their brothers and sisters to fill out and mature on the bush. But these early green goddesses are full of pectin, sharp, and tart, and make a divine jam. The fragrant elder flowers add a flavor that will remind you, when the days are short and dark, that summer will come again.
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.