Grapes that are very robust, such as Concord or Muscat, make a fine, flavorful grape sorbet. These grapes are usually at their best in autumn. If you have access to wine grapes, they produce a wonderful sorbet as well. Don’t use seedless table grapes, such as Thompson and Red Flame; these make a great snack, but not a very tasty sorbet.
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.