This sauce complements many recipes in the book. It’s wonderful with pancakes and waffles and is almost a requirement with Mom’s Blintzes (page 146). You can substitute blueberries, strawberries, or just about any berry for the blackberries with excellent results. Be sure to use freshly squeezed orange juice. Alternatively, especially if you make this with other berries, lemon juice is a good substitute for the orange juice. You can even try it with grapefruit juice. The compote can be made a couple of days in advance, if you like, cooled, and stored in the refrigerator in a container with a lid. Before serving, heat the compote over low heat until it is very hot.
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.