Blueberries bring to mind fingers stained purple-blue, fruity pies and cobblers, and warm, fresh-from-the-oven muffins. When buying blueberries, look for plump, firm, fresh berries that are a light, powdery, blue-gray. If refrigerated, fresh blueberries will keep for up to three weeks. When blueberries are in season, freeze them in a single layer on a rimmed baking sheet. Once they are frozen solid, transfer to a freezer-safe container. This is a basic formula for making jam. I’ve added a small amount of candied ginger at the end. The underlying ginger flavor is subtle, but it really complements the blueberry.
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.