This supereasy crumb-and-butter crust is what I make when I want a crispy, crumbly crust, especially for custard pies. The kind of cookie crumbs determines the flavor of the crust—this one is chocolate, but the variations are limitless. For example, a gingersnap crust would pair well with Lemon Rub Pie (page 330), while graham crackers would work nicely with Apple Sour Cream Pie (page 351).
A generous glug of stout gives this snackable loaf a malty depth.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.