This is a traditional Southern holiday dessert, though the mysteries of its origins have been lost to time. Having had some less-than-wonderful renditions in my time, I decided to come up with my own ideal version. I went to the test kitchen with two things in mind: First, too much corn syrup yields a pie that is too sweet and runny. There is nothing worse than a pie with a soggy crust and syrup pooling in the pan where a piece has been cut out. Second, beating the eggs too much destroys the creamy texture of a properly cooked pecan pie. I am pretty pleased with these results, and I bet you will be too.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta 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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.