One of my fondest memories is of making a dessert with my mom that the two of us referred to simply as “our delight.” Every time I saw the pieces of this creamy banana-coconut concoction being put together in the kitchen, I would begin counting down the hours until dessert. In the years that followed my mom’s passing, I made this pie only a handful of times because I could never match her recipe. Then one morning I woke up and realized I could put a twist on “our delight” by re-creating the banana-coconut cream and inserting the fi lling into a pecan-infused piecrust, created specifically for this pie. “Our delight” now became pure delight. Mom’s Banana-Coconut Delight Pie is best when refrigerated overnight and served cold the next day. It can be stored in the refrigerator for up to 3 days.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.