This pretty cake was inspired by a jar of brown sugar–strawberry jam from Blackberry Farm (see Sources, page 377), a wonderful inn in the Tennessee mountains, and my grandmother’s old jam cake recipe. The combination of sweet fruit preserves, soft cream, and tender yellow cake makes me think of it as one part strawberry shortcake and two parts English trifle, in sliceable form. When we make it at Foster’s, we leave the sides unfrosted because it looks so homey when the frosting oozes from between the layers and down the sides of the cake. Note that the Buttermilk Crème Fraîche must be made at least two days ahead; if necessary, you can always substitute sour cream or store-bought crème fraîche.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.