Peaches are used in this very basic recipe for fruit jam, but you could substitute an equal amount of apricots or plums in their place. Add it to ice cream, or use it to fill a jelly roll cake such as the one on page 464. The jam is quickly made and can be kept refrigerated in an airtight container up to 2 weeks. If you prefer, strain the jam in a fine sieve before storing.
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.