When I was a professional baker, foodies would walk into the kitchen, look down their noses at my gorgeous flats of cultivated blueberries, and sneer, “Oh, I only like wild blueberries.” Then they’d stand there making idle chat while grabbing fistfuls of domestic blueberries and gobbling them up. Wild blueberries are indeed wonderful, but they can be hard to find (unlike annoying food snobs), so you can use any kind of blueberry here. Just don’t gobble them all up, or let anyone else do so, before you get a chance to use them.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.