I used to be reluctant to open a bottle of wine at home unless I was entertaining, because I’d drink a glass or two and then have to contend with the leftover vino. There are various ways to deal with it (see sidebar, page 23), but once I discovered this idea from blogger Michele Humes on SeriousEats.com, it was a problem no more. Even lesser-quality wine becomes a deeply flavored condiment good for drizzling on ice cream, chocolate desserts, or citrus segments. It can be used for layering in a parfait with Greek-style yogurt (see page 161) or for hydrating dried cherries in a tart with almonds (page 163). I tend to use whatever spices strike my fancy at the time; with red wine, I like this particular combination, but whole cinnamon, cloves, and/or allspice, for example, could be used for a more pronounced flavor. The best thing about this syrup? Once you cool it, it can be refrigerated in an airtight container indefinitely.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.