During the brief cherry season when fresh cherries are abundant (and inexpensive), I make as many batches of candied cherries as I can, as they keep beautifully in their syrup for months in the refrigerator. I’ll add a handful of candied cherries to a fruit crisp before baking, or drain them well and fold them into a batch of just-churned ice cream. They are particularly good spooned over lemon desserts, such as Tangy Lemon Frozen Yogurt (page 174) and Lemon Semifreddo (page 65), and are delicious used in place of the chocolate-covered peanuts in White Chocolate-Ginger Ice Cream (page 149). Or, if no one’s looking, I just pluck one from the jar and pop it into my mouth.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.