Fresh cranberry juice is worth learning to make for its vibrant flavor and color. We use frozen berries most of the year, and they actually make a more consistent juice than fresh, which are available only six or eight weeks of the year. A pound of frozen or fresh cranberries should give you about 2 cups juice. It is important to strain the juice through a very fine sieve. We use a fine chinois, also known as a China cap, to strain our juice. A chinois is actually a conical sieve with a very fine mesh. Use a spoon or even a pestle to press the juice through the chinois.
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.