Next to ice cream (which I consider its own food group), pies are my favorite dessert. This one is an adult version of banana cream pie, with real scotch in the butterscotch (use a blended scotch whiskey, not a single malt). The amount of gelatin is just enough to set the filling, without making it rubbery. For the best texture, be sure to let the pie chill at least 3 hours before serving.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.