Although this is a cream pie, it can also be considered a fruit pie, with all the fruit that gets packed into it. Not only is the flavor combination of blackberries, lemon, and lime explosive, but its refreshing taste is perfect for warm summer nights. As an added bonus, the pie is so light you’ll have plenty to go around (or go back to!). For best results, prepare the Blackberry Glacé at least 6 hours and up to a day prior to assembling the pie in order to let it completely cool and set. Also, place the condensed milk and mixing bowl used to prepare the filling in the refrigerator for 30 minutes prior to use. The assembled pie will need to be refrigerated overnight before serving, so plan accordingly.
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.