This versatile fruit sauce is excellent with both Pumpkin Waffles (page 138) and Buttermilk Waffles (page 135). Try stirring it into yogurt, spooning it on top of ice cream, or serving it as you would a fruit cup. Bosc pears work the best here because they are juicy, yet they hold their shape. Use a softer pear and you may wind up with pear sauce, which certainly tastes good, but it isn’t as visually appealing as this raisin-flecked chunky compote. If storing for later use, cool the compote completely before covering it with a lid or plastic wrap. This will keep in the refrigerator for up to one week. If the compote is cool, reheat it over low heat to serve hot. Or you can serve it chilled or at room temperature.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.