When you have your own website, you develop a thick skin and come to expect all sorts of questions, including being asked advice about marketing $4,000 keepsake boxes for storing chocolate truffles (“Don’t do it,” I responded) to inquiries about preferred styles and brands of undergarments (that one didn’t get answered). This recipe was a topic in an online forum that I came across, and some fellow remarked, “Why would anyone make their own marshmallows? Or graham crackers?” While I wanted to respond, “Well, why would anyone make a hamburger from scratch? Or a salad?” I thought that not getting to taste this pie himself was punishment enough. Personally, I can’t think of anything more fun than making marshmallows and graham crackers, but if you’d prefer to take a few shortcuts, I’ve offered suggestions in Variation.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.