A thin double-crust slab, baked in a rimmed sheet pan, is perfect for pie lovers who prefer a high crust-to-filling ratio. The pâte brisée crust is peppered with polka-dot cutouts made with a round pastry tip; you can try this technique on a double-crust pie in any shape, size, or flavor. For easy unmolding, line the baking sheet with parchment paper with a one-inch overhang on long sides before baking the pie.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.