Season: Late August to September. Dark-skinned with a bluish bloom, small oval damson plums are very tart and well flavored, which makes them wonderful for preserving. This is a straightforward recipe that keeps the fruit whole and tender. I love warming cinnamon and allspice in the mix, but you can use any spices you fancy, or even a good tablespoonful of ready-made pickling spice (see p. 89). These sweet spiced damsons are a lovely addition to any buffet table and splendid with cold poultry.
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.