Hickory nuts are only available in a few areas of the country, and the South is one of them. They’re usually sold in their shells, which are extremely thick and hard. But if you’re a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can’t find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor—and makes it even more Southern. For a crisp bottom crust, parbake the shell before filling it. For a crunchy pie, go with the larger amount of nuts.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 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.
The silky French vanilla sauce that goes with everything.