The crumbly cinnamon and almond topping gives this blueberry pie a sweet and crunchy crown. Serve warm with a scoop of vanilla ice cream for a scrumptious dessert that will make you nostalgic for the good old days. Although you’ll need only 1 crust for this pie, I’d advise against cutting the piecrust recipe in half since it will make it difficult to handle. Instead, freeze the extra pie dough. You’ll be halfway done the next time your urge for pie comes up. Make this pie vegan by using butter substitute in the topping and crust.
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.