These grilled peaches are infinitely versatile: you can eat them by themselves as a light first course; for a more substantial salad, serve them on a bed of lightly dressed arugula. They are even lovely as dessert. The best part is that you can grill the peaches a few hours ahead of time and then assemble them just before serving. For best results, use peaches that are ripe but still relatively firm; the extra sturdiness makes them easier to manipulate on the grill. And freestone varieties (ones where the pit separates cleanly from the flesh) are by far easier to work with here than clingstones. If you can’t find hazelnuts, almonds or walnuts will work nicely, too.
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.