The culinary diversity of corn is manifested in its incredible array of preparations. It’s most often associated with and used in savory dishes, but it has snuck into various sweet ones, and corn ice cream is absolutely one of the best. Be sure to take advantage of the height of corn season, because fresh corn’s sweetness will seep into the flavor of the ice cream. Traditionally, this ice cream is not made with a custard base, but I believe that it enhances the creaminess of the corn.
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.