Martha loves Key lime pie, especially the one served at Joe’s Stone Crab restaurant in Miami. Small, round, and yellow-green, Key limes pack a lot of punch, with a more pronounced flavor than more widely available, greener Persian limes. They are worth seeking out for the authentic flavor of the Florida Keys, but if you can’t find them, you may substitute bottled Key-lime or fresh Persian-lime juice instead. Depending on your preference, you can top the pie with meringue or sweetened whipped cream (page 340).
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.