Not “caramel apples”—whole apples coated with candy—but caramelized: Sliced apples baked in caramelized butter and sugar until lightly browned, served warm or at room temperature. If you think applesauce smells good when you make it, wait till you try this—for many, a new way to enjoy our continent’s favorite fruit. There are two ways I like to prepare this: One when I have time and one when I’m in a hurry. The preferred method—essentially a tarte tatin without the crust (if you like, top it with Sweet Tart Pastry, page 654, before baking)—is the main recipe, but it takes a while. This is good with pears (not too ripe) or Asian pears, too.
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.