Although countless theories exist to explain the name “chess pie,” not one is considered definitive. Whatever its origin, the pantry pie relies primarily on sugar, eggs, and butter for its deceptively complex filling. Here, the traditional dessert is reinterpreted as a more modern-looking tart. An easy crumb crust made from store-bought vanilla wafers replaces the standard rolled-out pie dough, and is baked in a fluted tart ring instead of a pie plate. In testing the recipe, our editors found that Nilla wafers worked better than other brands. The filling is thickened with fine cornmeal; during baking, it forms a thin crust on top, which, when sliced, reveals a creamy golden custard. This version just might become a classic in its own right.
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.