THERE ARE MANY WAYS TO SHOW OFF APPLES in desserts, but warm apple crisps are always a favorite. Nine varieties of apple are grown in Washington State, including Gala, Braeburn, Cripps Pink, and Granny Smith. Use a mixture of your favorite apples, including one sweet variety, such as Fuji or Jonagold, and a more tart variety, such as Granny Smith or Cripps Pink. If you’d prefer to make one large crisp, use a 9 × 13-inch baking dish.
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.