Season: Late August to January. When I made preserves for a living, I tried all kinds of curds, from orange to passion fruit, but none of them was ever quite as popular as the good old-fashioned lemon variety. I didn’t think I could improve on it until recently, when I came across an old recipe for an apple-y lemon curd. I tried it out, and I now prefer it even to a classic straight lemon curd – it’s like eating apples and custard: softly sweet, tangy, and quite, quite delicious.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.