This glorious galette, or rustic pie, will accommodate just about any fruit, but its open top makes a particularly pretty frame for the jeweled hues of summer’s stone fruits and berries; my favorites are apricot/blueberry for the beginning of summer, and peach/blackberry for the Fourth of July. Fig/raspberry, though not stone fruit, is great in the late summer and early fall. You could trim the dough into a neat round, but I prefer the rustic look of jaggedy edges—and leaving it untrimmed ensures that not a bit of the buttery dough goes to waste. Serve with plenty of fresh whipped cream or vanilla ice cream.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.