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 generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.