Peter Reinhart, a baking instructor at the California Culinary Academy, says, "Ever since I was a kid, the cranberry relish has been just about my favorite part of the holiday dinner. I love how its juices run in every direction to blend with everything on the plate. Of course, it has to be good cranberry relish, with coarsely chopped berries and walnuts and plenty of orange flavor. The cranberry-walnut braid captures those flavors, and the shape makes a beautiful presentation, too.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.