I’ve never forgotten the icebox pies I used to eat as a child at Luby’s Cafeteria. Those pies, along with the jewel-colored servings of Jell-O, were too tantalizing to resist. I always selected an icebox pie and a bowl of Jell-O, agonizing over which color to choose. I always finished the pie, but never touched the Jell-O. The Jell-O was for looks, the pie for flavor. My version of icebox pie is a stunning party animal—dramatic and devilishly rich. For parties, I prepare this recipe in stages: the crust one day, the filling the next, and the whipped cream topping the day of my party. A word of warning: These are large and very rich pies. Only under extreme circumstances do I recommend eating a whole one in a single sitting. (For example, you’re starring in a new movie and have been asked by your big-time director to gain fifty pounds pronto.) So you may wish to serve a half or quarter pie per person.
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.