“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.
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.