Season: September. You’ve got to be quick to beat the squirrels to the hazelnuts each autumn. Once you have found some, it’s important to store them carefully. Even with their shells on, they have a tendency to dry out and shrivel up, but preserving them in hone will keep them fresh and fragrant for ages. Use wild hazels that you have gathered yourself, or filberts, which are simply a cultivated form of hazelnut. Spoon your honeyed hazels over plain yogurt, chocolate ice cream, porridge, or muesli.
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.