My nephew Bret is allergic to eggs, which always presents a challenge when it comes to dessert. The bigger challenge is that Bret loves banana pudding. When a seven-year-old boy who is very cute asks why everyone else is having banana pudding while he is not, Aunt Trisha has to think quickly, and because my regular recipe calls for four eggs, I have to get really creative. This banana pudding recipe came about on the spot, and Bret isn’t the only one who loves it!
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 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.
Crispy. Golden. Fluffy. Bubbe would approve.