One of the first fall desserts ever put on the menu at Ssäm Bar was a riff on the poor man’s pb & j: peanut butter, Concord grape jelly, and a saltine panna cotta (page 191). We loved the Ritz crunch crust so much that the following fall, we presented the pb & j in a more straightforward pie, showcasing Concord grapes in another light, with Ritz crust bringing the same salty, starchy component as the saltine panna cotta.
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.