This luscious pie recipe was found handwritten in Mildred’s notebook. She might have gotten it from relatives in North Carolina. Once it’s completely cool, the pie sets up firm and can be sliced neatly, but it’s also delicious as a warm, gooey mess. Chef William Poole, of Wen Chocolates in Denver, Colorado, says, “This is the best pie I’ve ever had, except for my grandmother’s pumpkin pie.” It’s wonderful served topped with ice cream or whipped cream.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.