Season: Late April to early May. The name for this unusual alcoholic cordial is actually the French word for fruit pit. Traditionally, it was made from bitter almonds or peach pits mixed with gin and left to steep in a warm place for several days before being cooked up with sugar, and then filtered through blotting paper. This recipe is from Richard Mabey’s excellent Food for Free. It uses the young, silken leaves of the European beech tree (Fagus sylvatica), to make an exquisite hedgerow version of the liqueur; the leaves first appear toward the end of April.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.