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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.