One of the earliest descriptions we got from our crack pie addicts was, “It’s like a pecan pie, without the pecans”—which I secretly hated. It’s so much more, and so much less. But one day we finally read between the lines and sarcastically, we thought, made a crack pie with pecans in the pie. It blew my mind a little. There aren’t too many boundaries in terms of the variations. So get crazy.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.