THE KEY TO THESE SWEET AND CHUNKY apricot bars is using the highest-quality apricot preserves possible. Look for the word preserves on the label rather than jam or jelly; preserves have more fruit chunks. (Artificial colors are sometimes added to apricot jams, jelly, and preserves, so check the list of ingredients on the label.) These are a great dessert for a picnic or a bake sale because they’re easy to transport and stay fresh for days.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.