This glorious galette, or rustic pie, will accommodate just about any fruit, but its open top makes a particularly pretty frame for the jeweled hues of summer’s stone fruits and berries; my favorites are apricot/blueberry for the beginning of summer, and peach/blackberry for the Fourth of July. Fig/raspberry, though not stone fruit, is great in the late summer and early fall. You could trim the dough into a neat round, but I prefer the rustic look of jaggedy edges—and leaving it untrimmed ensures that not a bit of the buttery dough goes to waste. Serve with plenty of fresh whipped cream or vanilla ice cream.
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.