One winter evening some time ago, our younger son said he had an idea for a dessert, and ordered us all out of the kitchen. He made the caramel sauce from scratch, but it was rather involved and made a bit of a mess (though it tasted incredible). Since this is a book dedicated to ease, I’ve used prepared caramel syrup in this recipe. When I was finally allowed to peek into the kitchen, I saw that Evan had combined apples with chocolate, a combination I thought wouldn’t work well. Pears and chocolate, strawberries and chocolate, yes, but apples? It turns out I was wrong. We loved this dessert, and since then have had it regularly. With prepared caramel sauce, it’s a snap to make and strikes a wonderful balance of raw and cooked, healthy and decadent. It looks pretty, too. Lucky me to have such a great young dessert chef in the family!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.