Season: Late August to September. Dark-skinned with a bluish bloom, small oval damson plums are very tart and well flavored, which makes them wonderful for preserving. This is a straightforward recipe that keeps the fruit whole and tender. I love warming cinnamon and allspice in the mix, but you can use any spices you fancy, or even a good tablespoonful of ready-made pickling spice (see p. 89). These sweet spiced damsons are a lovely addition to any buffet table and splendid with cold poultry.
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.