Damson plums were first introduced to the British by the Romans, and eventually English settlers brought them over to America, where they thrived in the climate of the eastern United States. Because of their acidic, tart flavor, Damsons make tasty jams and pies. This recipe, handwritten by Mildred in one of her old notebooks, calls for Damson plums—if you substitute another variety of plum, you may need to cut back on the sugar.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.