My first taste of a French applesauce tart was in a convent in Jerusalem many years ago. When I was visiting Biarritz recently in late autumn, I was delighted to taste it again, at the home of Nicole Rousso. She learned how to make the tart from her grandmother, who came from the Vosges Mountains. Nicole has a penchant for bio and healthy products, and uses fresh grapes as a sweetener in the applesauce. I love her elegant French touch of thinly slicing an apple and arranging it on top of the applesauce before baking.
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.