This pie was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option (page 5), which is just as good. This pie shines with a dollop of Whipped Cream (page 193) or vanilla ice cream.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.