To me egg custard pie is an exemplary Southern dessert. Simple vanilla-flavored custard graced with a dusting of grated nutmeg atop a crisp crust is just what I would have served Miss Welty if I had ever had the chance to thank her for how much her stories have meant to me. I would have also thanked her for a gift that I have begun to appreciate, now that I am—for lack of a better term—grown up: the idea that you don’t have to leave the place you love and know, that it is not a prerequisite that to understand home you must exile yourself to gain perspective. No, she led by example and temperament. I hope she would have enjoyed this gratitude pie. I think she might have, with her keenness for custards and all.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.