Growing up in New England, I stayed as far away from pumpkin pie as possible. I did whatever I could to keep my distance from those dubious wedges of orangey-brown filling. For some reason, I just couldn’t bring myself to try it. But when I did, later in my life, I mourned for all those opportunities I missed. (I wouldn’t eat lobster either, which was cheap and plentiful back then. Talk about regrets!) One thing I don’t regret, though, is trying butternut squash in place of pumpkin in my pie. The cooked squash is naturally sweeter and thicker than pumpkin, and makes for a silkier pie. Note that in this recipe, the filling is added while still warm to the prebaked pie shell. This reduces the baking time for the pie and eliminates the problem of the crust burning while the filling bakes. You can make the filling in advance, but be sure to rewarm it gently before pouring it into the crust.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.