A parfait is a great party dessert—elegant-looking but essentially quite simple. This one is really fun to put together, and I have the kids help me: they love to crack and crumble up into hundreds of pieces the big brown sugar crisp I’ve baked, then layer them in the parfait glasses (and pop lots of crumbles into their mouths too, I’ve noticed). Like the crisp, the poached apple cubes are delicious all by themselves. You want to use flavorful, tart-tasting apples that will keep their shape when cooked but soften up nicely and remain moist too. Good varieties are Greening, Granny Smith, Northern Spy, and Golden Delicious. Some of the heirloom cooking apples that orchards are growing again would be fine too—we can never have too many varieties of apples to enjoy.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.