Apple pie seems like the perfect place to begin, since it was the first pie I ever made. Despite all of the practice I had making this pie as a kid with my grandma, it took me a very long time to commit this recipe to paper; but, after many tries, I was finally able to get her recipe down! Select your apples based on your own taste preferences. At the shop, we use Cortland apples for their sweetness (Fuji, Gala, Golden Delicious, Honey Crisp or McIntosh are also sweet). You can also get creative and use a combination of both sweet and tart apples, such as Fuji and Granny Smith apples (Jonathan and Rome Beauties are tart as well). You can also try this pie with the Cinnamon Sugar Crumb Topping (page 12) and drizzled with Caramel Sauce (page 189); it earned us two National Pie Championships Award.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.