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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.