THERE ARE MANY WAYS TO SHOW OFF APPLES in desserts, but warm apple crisps are always a favorite. Nine varieties of apple are grown in Washington State, including Gala, Braeburn, Cripps Pink, and Granny Smith. Use a mixture of your favorite apples, including one sweet variety, such as Fuji or Jonagold, and a more tart variety, such as Granny Smith or Cripps Pink. If you’d prefer to make one large crisp, use a 9 × 13-inch baking dish.
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.