THERE IS NO BETTER BOUNTY OF NORTHWEST SUMMERS than local berries. Strawberries arrive first, followed in rapid succession by raspberries, blueberries, blackberries, and cherries. (Cherries are technically a stone fruit, but to locals they are the grand marshal in our parade of summer berries.) Try any of these fruits in this easy parfait. Sliced peaches and nectarines are a welcome addition; whatever fruit is at its peak in the market will be your best choice. The addition of simple syrup enhances the natural sweetness of the fruit and adds a beautiful gloss. You can make the syrup ahead and refrigerate it in a sealed container for a week. This is a simple, elegant dessert—perfect for a relaxed summer evening.
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.