This is a traditional Southern holiday dessert, though the mysteries of its origins have been lost to time. Having had some less-than-wonderful renditions in my time, I decided to come up with my own ideal version. I went to the test kitchen with two things in mind: First, too much corn syrup yields a pie that is too sweet and runny. There is nothing worse than a pie with a soggy crust and syrup pooling in the pan where a piece has been cut out. Second, beating the eggs too much destroys the creamy texture of a properly cooked pecan pie. I am pretty pleased with these results, and I bet you will be too.
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.