This versatile crust, which is extremely easy to make, adds zip to any pie, and its enticing flavor offers many intriguing possibilities. In this book it’s paired with the Never Fail Lemon Pie (page 73), but you can also try it with pies like Cinnamon Sugar (page 84), Willard’s Chocolate (page 80), German Chocolate (page 79), Peanut Butter Custard (page 83), Peanut (page 92), or Layered Ice Cream (page 96). You can crush the crumbs using a food processor, rolling pin, or kitchen mallet. This crust should be baked before being filled.
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.