One of the few fruits native to North America is the cranberry. They are hollow, which is why you can bounce them (go ahead, try it) and also explains why they float, which turns out to be an advantage at harvest time. Farmers flood the areas where cranberries are cultivated with water, causing the berries to rise to the surface, where it’s a cinch to scoop ’em up. Predictably, the majority of cranberries are purchased just before Thanksgiving, but I stock up the day after, when they’re on sale, and freeze them to use during the rest of the year.
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.