Consider the Spitzenberg. The heirloom variety ripens in mid-October, when Chick Evans buys every one of these local beauties he can get his hands on. Black Diamond Farm supplies the Spitzenbergs, and Chick turns them into a delicious apple cake, spiked with apple brandy. If you can’t find Spitzenbergs, substitute Ida Red, Cortland, or Granny Smith apples.
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.