Fruit makes a great puree and a thirst-quenching smoothie, and is just plain fun to pick up for toddlers. You can always serve fruit raw, but the flavor intensifies if you bake it. This recipe applies to any firm fruit, such as apples and pears, and stone fruit, such as peaches, pears, plums and apricots. The can be frozen, although nutrients will be lost.
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.