The tools for my winter gardening sessions tend to lie on the kitchen floor from one week to the next: the pruning knife, my leather-handled pruning shears, the largest of the two spades, the rake. They serve as a reminder that even though the garden may look crisp and neat from the window, there is still work to be done. It is during these cold, gray-sky days that I sometimes feel as if I live on soup. Roots—fat carrots, artichokes, and woody parsnips— are part of the lineup, along with onions and the occasional potato. I take much pleasure in the way something can be both earthy and velvety at the same time. Rather like my gardening gloves.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.