This recipe makes 3 peach and 3 cherry crisps. The ice cream is made by mixing cinnamon into store-bought vanilla ice cream and refreezing it. We call for fresh cherries, but frozen ones will work just as well; you’ll need to adjust amounts in step 3: Reduce the brown sugar to 1/3 cup and increase the cornstarch to 2 tablespoons.
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.