Pear and almond tart is one of the best known—and most revered—desserts of classic French pastry; it’s also one of Martha’s favorites. Almonds are sprinkled over the top and flavor both the press-in crust and the frangipane filling. Halved pears, poached in white wine and vanilla, are nestled in neat rows, leaving just enough room in between for the filling to rise during baking and turn a splendid shade of golden brown.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.