Name: Cranberry Walnut Tart
Yield: Makes 8 to 10 servings
Ingredients: Sweet pastry dough; 3 large eggs; 2/3 cup packed dark brown sugar; 2/3 cup light corn syrup; 1/2 stick (1/4 cup) unsalted butter, melted and cooled; 1/2 teaspoon salt; 1 teaspoon vanilla; 1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen); 1 cup chopped walnuts (1/4 pound); a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Nut pies can be very sweet — mixing in tart cranberries keeps everything in check.

Cooks' notes:

·Tart can be baked 1 day ahead and kept, covered, at room temperature.
·For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

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.

Crème Anglaise

The silky French vanilla sauce that goes with everything.