Rhubarb shines in this scrumptious dessert. For the filling, the rhubarb is simply tossed with sugar, salt, and a bit of cornstarch. The topping can be used on any single-crust fruit pie, or on a crumble itself, naturally. Make a few extra batches and store them in the freezer for convenience; they’ll keep up to six months in airtight containers. This pie is best enjoyed the day after it’s baked; try it alone or with a scoop of vanilla (or strawberry) ice cream.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.