A parfait is a great party dessert—elegant-looking but essentially quite simple. This one is really fun to put together, and I have the kids help me: they love to crack and crumble up into hundreds of pieces the big brown sugar crisp I’ve baked, then layer them in the parfait glasses (and pop lots of crumbles into their mouths too, I’ve noticed). Like the crisp, the poached apple cubes are delicious all by themselves. You want to use flavorful, tart-tasting apples that will keep their shape when cooked but soften up nicely and remain moist too. Good varieties are Greening, Granny Smith, Northern Spy, and Golden Delicious. Some of the heirloom cooking apples that orchards are growing again would be fine too—we can never have too many varieties of apples to enjoy.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.