Sweet potato pie is as southern as desserts come. Though it is a favorite in the soul food repertoire, you do not often see it on tables north of the Mason–Dixon line and west of the Mississippi. A traditional ending to Thanksgiving dinner, this silken pie is due for a nationwide comeback as a delicious finale to any fall or winter meal. I love to see an ingredient cross the preconceived boundaries of savory and sweet, and the naturally high sugar content in the potatoes makes its shift from dinner to dessert a seamless one. Yes, you could serve it with store-bought vanilla ice cream, but time dedicated to making your own rich ice cream studded with buttery clusters of cinnamon-spiced graham cracker crumbles is time well spent. Everyone at your table—Thanksgiving or anytime—will be glad you did.
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.
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.