Jellies, also known as fruit paste or pâte de fruit, are beautiful bite-size confections with intense fruit flavor. Fruits such as apples, quince, and plums are slowly cooked with sugar to a concentrated purée, then cooled in a mold or pan until set and firm. The jellies can be cut into all sorts of shapes, rolled in sugar, and served as candies. Without a sugar coating, fruit paste is a delicious accompaniment to cheese.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.