Ever since I first tasted bean pie at The Know bookstore in Durham, North Carolina, I've been a fan. Given my deep affection for egg custard, pumpkin, and sweet potato pies, it's no surprise that I would adore bean pie, which shares culinary roots with those pie favorites. Developed in the 1930s as part of the nutritional teachings of the Nation of Islam, bean pies became standard items at black Muslim bakeries in urban communities from Chicago and Oakland to Detroit and Washington, D.C. Navy beans are most commonly cited in recipes, but great northern beans and pinto beans are also popular choices. With a can of beans and the usual custard pie ingredients, you can turn out a delicious bean pie fast. You can use a blender or a food processor to mix up your filling, or mash the cooked, drained beans well with a potato masher or a fork.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.