Simmer

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.

Serve this cooling mint-infused watermelon juice as cooling refreshment in the summer sun.

This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.