A wonderful syrup to pour over fresh fruit, this is not overpoweringly sweet, thanks to the orange zest. Choose a decent, but not expensive, port for this. Depending upon what you will use it for, opt for the cloves, cinnamon, and pepper. The spicier port syrup is great for reconstituting dried figs, apples, pears, and other dried fruit. You can also use it as a glaze on chicken or pork. Port syrup keeps in an airtight container for a few months in the refrigerator.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.