Executive chef Keith Luce at Spruce in Chicago is committed to featuring the best local ingredients each season. At this time of year, he often serves grilled chicken or game birds in a pool of uncooked tomato sauce, which takes advantage of the juicy tomatoes that grow so well in the Midwest. As side dishes, Chef Luce suggests grilling a selection of vegetables from the farmers market, such as sweet corn or squash. To complete this splendid late-summer supper, offer scoops of berry sorbet topped with sliced ripe peaches.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.