Pumpkin pie is a custard-type pie that bakes most easily in the convection oven at a steady temperature. Because ovens can vary, if your pie gets too dark too soon, reduce the oven temperature by another 25 degrees. The pie is done when a knife inserted just off center comes out clean and the center of the pie still jiggles but is not liquid. This will be in 10 to 15 minutes less time than if baked in a conventional oven. I prefer pumpkin pie chilled rather than hot from the oven, which allows me to bake it a day in advance.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.