Tomatoes are technically a fruit, and that’s how I treat them. This sorbet, which should be made at the height of tomato season with the ripest fruits, showcases that characteristic sweet-acid tomato flavor in its coldest form. A scoop of this sorbet can be the start of a not-so-traditional Bloody Mary, and it could also find its way into a bowl of gazpacho. Try pairing it with the Raspberry-Rose Water Soup (page 62), too.
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.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.