Long ago on our honeymoon, we stayed at the Connaught Hotel in London, a bastion of comfortable English tradition. They served what I considered then, and still do, the finest of fruit crumbles. It was served very hot and had a thick golden crumb topping that was baked on top of perfectly cooked and sweetened fruit. Although the crumb topping was crisp on top, it remained pleasantly soft in the middle.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.