A refreshing chocolate-and-mint cocktail was the inspiration for grasshopper pie, a favorite of Southern hostesses in the 1950s and ’60s. It’s just as appealing today, and its green palette makes it a fun and festive choice for a St. Patrick’s Day celebration. To make the pie, a crème de menthe concoction is whipped into a cloud of nearly weightless filling and chilled in a chocolate wafer shell. Each slice is topped with whipped cream and chocolate shavings. This recipe has been updated from the original one, with fresh mint in the filling and shredded sweetened coconut in the crust.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.