I’m a big fan of fruit crisps. When I worked at Chez Panisse, I learned I wasn’t alone—they were more popular than our signature dark chocolate cake. But I’m not entirely convinced that I’d choose a fruit crisp over chocolate cake. Maybe I’d order both in the name of research. This fruit crisp topping, made with crunchy polenta, stands up well to the juiciest mélange of fruits. Here, I mix apples and pears, and it may seem like a lot of fruit when you’re doing all that peeling and slicing, but it cooks down considerably during baking. Use a good baking apple, such as Gravenstein, Winesap, Pippin, Northern Spy, or Cortland.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.