Sweet potato pie is as southern as desserts come. Though it is a favorite in the soul food repertoire, you do not often see it on tables north of the Mason–Dixon line and west of the Mississippi. A traditional ending to Thanksgiving dinner, this silken pie is due for a nationwide comeback as a delicious finale to any fall or winter meal. I love to see an ingredient cross the preconceived boundaries of savory and sweet, and the naturally high sugar content in the potatoes makes its shift from dinner to dessert a seamless one. Yes, you could serve it with store-bought vanilla ice cream, but time dedicated to making your own rich ice cream studded with buttery clusters of cinnamon-spiced graham cracker crumbles is time well spent. Everyone at your table—Thanksgiving or anytime—will be glad you did.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.