Luscious persimmon fruits blow in and out of markets in late fall. They grow wild in North America—I’ve found them while foraging in Maryland—but the native species is small and astringent. The two kinds found in stores are cultivars from Asia. Hachiyas are oval-shaped and must be completely soft, all the way down to the base, before being eaten. Fuyus, which look like flat tomatoes, are eaten firm. If you can wait until it ripens, the Hachiya has more flavor, but the Fuyu works just as well in this recipe.
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.