As a Cape Codder, I’m crazy about cranberries. And “apple” was my son Lennon’s first word, so you know how we feel about them in our house! This pie is the perfect combination of tart and sweet. It is an ideal dessert to end any holiday meal. It is extremely pretty, with its tiers of fruit and deep golden crust. Look for firm, sweet apples to balance the tartness of the cranberries. I like Braeburn, Fuji, or Jonagold. To make this dessert completely refined sugar–free, double the proportions for the Single Flaky Sucanat Pie Crust recipe (page 130) and roll out as instructed below.
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.