THERE IS NO BETTER BOUNTY OF NORTHWEST SUMMERS than local berries. Strawberries arrive first, followed in rapid succession by raspberries, blueberries, blackberries, and cherries. (Cherries are technically a stone fruit, but to locals they are the grand marshal in our parade of summer berries.) Try any of these fruits in this easy parfait. Sliced peaches and nectarines are a welcome addition; whatever fruit is at its peak in the market will be your best choice. The addition of simple syrup enhances the natural sweetness of the fruit and adds a beautiful gloss. You can make the syrup ahead and refrigerate it in a sealed container for a week. This is a simple, elegant dessert—perfect for a relaxed summer evening.
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.