Season: Late August to October. It always amazes me just how much fruit a gnarled old pear tree can bear in a good season. However, it’s still a little tricky to catch pears at their point of perfect ripeness–somewhere between bullet hard and soft and woolly. Never mind, should you find yourself with a boxful of underripe specimens, this recipe turns them into a preserve “pear excellence.” These pears are particularly delicious served with thick vanilla custard or used as a base for a winter fruit salad. Alternatively, try serving them with terrines and pâtés, or mix them with chicory leaves drizzled with a honey mustard dressing and crumbled blue cheese.
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.