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Serves 6

2 pounds baking potatoes, peeled and sliced paper-thin 2 cups heavy cream

2 garlic cloves, split

Leaves from 4 fresh thyme sprigs

3 tablespoons chopped fresh chives, plus more for garnish

1 cup grated Parmigiano-Reggiano cheese

Sea salt and freshly ground black pepper

Preheat the oven to 375°F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives. This is comfort food at its finest!

Mushrooms Sautéed

with Garlic, Ginger, and Soy

20 minutes

Fish is my fave thing to serve with this.

Serves 4

¼ cup sesame oil

2 garlic cloves, halved

1-inch piece ginger, whacked open with the flat side of a knife

2 pounds assorted mushrooms, your choice

¼ cup low-sodium soy sauce

1 tablespoon brown sugar

Pinch of red pepper flakes

Place a skillet over medium heat and add the sesame oil, garlic, and ginger. Add the mushrooms and cook and stir for 8 to 10 minutes, or until the mushrooms begin to caramelize. Add the soy sauce and then sprinkle with the sugar. Continue to cook for 3 to 5 minutes to dissolve the sugar. Add the red pepper flakes and serve.

Slow-Cooked Squash

with Fresh Thyme,

Parmigiano, and Olive

45 minutes

Serves 4

4 yellow summer squash, cut in circles

¼ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Leaves from 3 fresh thyme sprigs

½ cup grated Parmigiano-Reggiano cheese

1 cup panko (Japanese bread crumbs)

½ cup (1 stick) unsalted butter, melted, for top

Preheat the oven to 350°F. Toss the squash in a bowl with the oil, salt, pepper, thyme, cheese, and bread crumbs. Put the mixture in a casserole dish and drizzle with the melted butter. Bake for 40 minutes, until golden brown and bubbly.

• Ginger Spice Cake • Blueberry-Lemon Tart • Espresso Pots de Crème with Pistachio Biscotti • Triple Chocolate Threat • Blackberry and Rosemary Crumble • Roasted Pineapple with Rum-Vanilla Sauce and Coconut • Spiced Poached Quince • Apple Tarte Tatin with Red Wine Caramel and Fresh Thyme • Cinnamon Swirl Pound Cake with Almonds • Blue Cheese Soufflé with Chamomile-Fig Compote • Cheesecake • Mango, Lime, and Chile Granita • Green Apple Granita • Lemon Vodka Granita • Roasted Apricots with Cherries and Pine Nuts

I like very homey desserts that make your lips quiver with satisfaction. You don’t have to be a pastry chef to master these; all you need is a sweet tooth and a passion for warm, bright, gooey flavors that never go out of style. A few mixing bowls, a couple of standard baking pans, and that’s it: perfect desserts like Triple Chocolate Threat, the only birthday cake recipe you’ll ever need, or Cheesecake so rich and creamy you’ll swear you’re in Brooklyn. Basically what I’m saying is save room for dessert.

Ginger Spice Cake

Ginger Spice Cake

2 hours

Here is a fantastic coffee cake that tastes like gingerbread: perfect for cold days or nights.

Serves 8

Ginger Spice Cake

2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon allspice

1 egg

½ cup molasses

1 cup sugar

½ cup unsalted butter, melted

1 cup buttermilk

Warm Cranberries

2 cups fresh cranberries

1 cup dried cranberries

2 cups water

2 cups brown sugar, packed

1 teaspoon allspice

½ teaspoon freshly grated nutmeg

1 cup whipped cream, for garnish

Preheat the oven to 350°F. Coat a 9-inch round cake pan with nonstick cooking spray. Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper. Set aside.

Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. Gradually mix in the