Season: Late August to September. Fruit leathers are thin, pliable sheets of dried, sweetened fruit purée with a flexible consistency like leather. To be truthful, I had always avoided making them, thinking they sounded complicated. But in a spirit of experimentation, I decided to try some out. They were a revelation. I discovered how easy it is to create these strong, semitransparent sheets, and how versatile they are. They are fun to use and eat–you can cut them, roll them, fold them, and pack them away. Light and easy to carry, they’re full of fruity energy, so they’re great for lunch boxes or long walks. Snip off pieces to dissolve gently into fruit salads, or save them for the festive season when their translucent, jewel-like colors will look gorgeous on the Christmas tree.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.