I’ve never appreciated pies the way I know a lot of other folks do. I love chocolate so much that I always feel if I’m going to eat something fattening, I want it to be super-decadent—and pies, to me, are not. If I’m going to eat something that tastes like fruit, I figure I might as well just eat fruit and save the additional calories to later get my chocolate fix. Then I started cooking fruit more, and it totally changed my view. Granted, I make fruit much cleaner (as in healthier) than putting it in pies, but there’s something really satisfying about a baked peach or a roasted grapefruit that just doesn’t come across in uncooked fruit. This makes a hearty amount, so it’s perfect for when you’re craving something sweet, and lots of it. If you want just a little something, I’d recommend sharing it with a buddy.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.