Peaches are at their best mid-July through September. When selecting peaches, look for those that do not have a green undertone—the sweetest peaches will come in warmer color shades and will omit a sweet odor. The most daunting part of this recipe is—surprise—actually peeling the peaches, but I have a great, simplified method for this process (see page 44). You can also make this pie with a Traditional Pastry double crust (page 5).
Crispy. Golden. Fluffy. Bubbe would approve.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.