I love a good, classic version of tarte Tatin, the famed French caramelized-apple tart, as much as the next guy—probably even more. But adding slices of quince makes this variation extra inviting to me. If you’re unfamiliar with quince, a cousin of the apple, it’s likely because they’re inedible in their raw state, so they tend to get neglected by folks who don’t know about the seductive, beguiling flavor that’s coaxed out of them by cooking. Like apples, quince are in season in the fall, and they’re easy to find by following your nose; when they’re ripe, their scent is rather intoxicating. I often keep a bowl of them on my dining table to perfume my entire apartment.
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.