This late-summer indulgence showcases a harvest of vegetables abundant from August until the end of September. Although you can buy these ingredients year-round, this frittata is at its best when made with ripe in-season produce. This recipe can be doubled, but don’t try to make more than two frittatas at a time or you’ll end up with runny, undercooked eggs. This is delicious accompanied by garlic toast. Serve with Potato Pancakes (page 213).
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.