The first tarte Tatin was accidentally invented by the Tatin sisters in France, when their apple tart somehow went into the oven without its bottom crust. The sisters resourcefully laced the forgotten dough on top instead and let the tart finish baking. Once it was out of the oven, they inverted the tart to cover up their mistake. I’m sure they had no idea of the sensation that their sweet mishap would unleash. Unable to leave well enough alone, pesky chefs like me love to play with variations on the classic caramelized upside-down apple tart. In this summer version, I’ve replaced the apples with plums. The plums give off more juice than apples, which makes working with them a little trickier. To compensate for this, I toss the plums in sugar to help draw out some of their juices and then cook them on the stove with butter and sugar, creating a delicious “plum caramel.”
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.