“Impossible” pies, which were popular in the 1960s, are made with Bisquick instead of pie crust. This recipe, from Mildred’s sister Virginia, isn’t authentically “impossible” because it doesn’t use Bisquick. Instead, the filling makes its own firmer layer of custard next to the pie plate as it bakes, forming a sort of crust. It’s simply perfect for the crust-shy baker. The coconut on top of this pie is nice and crunchy, providing a delightful contrast to the creamy custard.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.