This ice cream combines the best of two worlds: deeply caramelized sugar and sweet, juicy pears. Use the ripest, most flavorful pears you can find, since you want the flavor of the pears to stand up to the slightly burnt taste of the caramel. I recommend Comice or Bartlett pears, which have a heady, roselike aroma when ripe. Don’t be alarmed if the sugar hardens and crackles when you add the pears. Keep cooking, and the pears will dissolve the caramelized sugar nicely.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.