The crumbly cinnamon and almond topping gives this blueberry pie a sweet and crunchy crown. Serve warm with a scoop of vanilla ice cream for a scrumptious dessert that will make you nostalgic for the good old days. Although you’ll need only 1 crust for this pie, I’d advise against cutting the piecrust recipe in half since it will make it difficult to handle. Instead, freeze the extra pie dough. You’ll be halfway done the next time your urge for pie comes up. Make this pie vegan by using butter substitute in the topping and crust.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.