My nephew Bret is allergic to eggs, which always presents a challenge when it comes to dessert. The bigger challenge is that Bret loves banana pudding. When a seven-year-old boy who is very cute asks why everyone else is having banana pudding while he is not, Aunt Trisha has to think quickly, and because my regular recipe calls for four eggs, I have to get really creative. This banana pudding recipe came about on the spot, and Bret isn’t the only one who loves it!
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.