Fresh local grapes are an uncelebrated fall fruit, mostly because of their chewy skin and intrusive seeds. But grapes that aren’t ideal for snacking can be more fragrant and sweet than table grapes, and their acidity balances pleasingly with rich roasted chicken. Choose from any white, green, or red variety that’s native to your region. Depending on their sweetness, adjust the amount of honey in the recipe. You may use bottled, unsweetened white grape juice instead of fresh grapes. For a comforting cold-weather meal, serve with Watercress Mashed Potatoes (page 185) and Sweet Potato and Cranberry Cornmeal Biscuits (page 189).
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.