Season: September to December. Hawthorn is a lovely tree that grows throughout the United States. Frothy white blossoms herald the beginning of summer, and the fading flowers later give way to clusters of blood-red berries, or haws. These swathe the trees from early autumn well into winter-sometimes even through to the new year. The peppery, lemony little berries are too tart to eat raw, but I love them cooked into this sweet-sour sauce. Hawthorn tends to fruit prolifically, so you should have little trouble gathering enough haws. Do avoid picking from roadside bushes, however, as these may have absorbed fumes and pollution (although, for some reason, they often seem to be laden with the biggest and juiciest berries of all!). Serve haw ketchup with rich meats such as venison or slow-roasted pork belly. It is also terrific drizzled over Welsh rarebit. My favorite way to enjoy this spicy sauce, however, is with a really good nut roast, served with a crisp green salad
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.