This is one of the most beautiful marmalades I know of. As the delicate shreds of quince cook, they turn brilliant red and intensify in color as the fruit reduces to a fragrant, shimmering jelly. This preserve is terrific at breakfast or as a filling for Easy Marmalade Tart (page 93). It’s also great paired with slices of Manchego or Cheddar cheese, served with a glass of sherry. This marmalade was inspired by a recipe from Helen Witty’s book Fancy Pantry.
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.