A simple pie crust with countless creative possibilities, the Chocolate Cookie Crust has been paired with the Frozen Strawberry Margarita Pie (page 90) and Grasshopper Pie (page 94) in this book, but also consider using it with any of the lemon or peanut butter pies, or even the Spicy Pumpkin Pie (page 48). You can crush the crumbs using a food processor, rolling pin, or kitchen mallet. This crust should be baked before filling.
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.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.