Deb Russell

This Italian classic is imbued with citrus and cinnamon and is slightly more pudding-like than what most of us are accustomed to in a cheesecake. Though no complaints here. None whatsoever.

1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.

Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.

No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.

Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.