Alex Lau
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
This apple cake is the poster child for fall.
Froyo for one, made in a blender and topped with a crackly magic shell.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.