It’s fun to tinker with a familiar formula to create an altogether different dessert. In this twist on pumpkin pie, acorn squash is sweetened with honey and spiced with cinnamon and ginger for the filling, while cornmeal lends texture and flavor to the crust. The checkerboard pattern on the piecrust’s edge is simple to do—just snip the dough along the rim at even intervals and bend every other section back toward the center. Don’t skip the step of chilling the pie shell before baking—it’s crucial to helping the edge retain its shape.
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.
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.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.