I love a good, classic version of tarte Tatin, the famed French caramelized-apple tart, as much as the next guy—probably even more. But adding slices of quince makes this variation extra inviting to me. If you’re unfamiliar with quince, a cousin of the apple, it’s likely because they’re inedible in their raw state, so they tend to get neglected by folks who don’t know about the seductive, beguiling flavor that’s coaxed out of them by cooking. Like apples, quince are in season in the fall, and they’re easy to find by following your nose; when they’re ripe, their scent is rather intoxicating. I often keep a bowl of them on my dining table to perfume my entire apartment.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.