Name: Chess Pie with Blackened Pineapple Salsa and Caramel Sauce
Cook time: 1 hr
Total time: 4 hr (includes chilling dough and cooling pie)
Yield: Makes 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 3 tablespoons granulated sugar; 3/4 teaspoon salt; 3 1/2 tablespoons cold unsalted butter, cut into small pieces; 2 tablespoons cold vegetable shortening (trans-fat-free); 4 to 5 tablespoons ice water; 3 tablespoons peanut or vegetable oil, divided; 1 pineapple (preferably labeled "extra sweet"), peeled and sliced crosswise into 1/2-inch-thick rounds; 1 tablespoon grated lime zest; 1/4 cup fresh lime juice; 1 tablespoon dark rum; 3 tablespoons packed light brown sugar; 1 cup granulated sugar; 1/4 cup water; 2 tablespoons unsalted butter, softened; 1/2 cup heavy cream at room temperature; 1 1/2 tablespoons plain Greek-style yogurt at room temperature; 4 whole large eggs; 2 large egg yolks; 1 1/2 cups granulated sugar; 3 tablespoons unsalted butter, melted; 2 1/2 tablespoons cornmeal; 1/2 cup well-shaken buttermilk; 1 /2 teaspoon kosher salt; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon grated nutmeg; Equipment: a 9-inch round tart pan (1 inch deep) with removable bottom; pie weights or dried beans

Image may contain Plant Food and Produce

Chess Pie with Blackened Pineapple Salsa and Caramel SauceJohn Kernick

The glory of a chess pie is its rich custard filling (long ago also used to fill tartlets called cheesecakes, hence the name). The secret to the accompanying salsa is to panfry the pineapple until it's charred, bringing out the fruit's acidic, musky qualities. And as for the last-minute drizzle of caramel sauce—how bad could that be?

Cooks' notes:

•Dough can be made 1 day ahead and chilled.
•Pineapple salsa and caramel sauce can be made 2 days ahead and chilled separately. Bring to room temperature before serving.
•Chess pie can be baked 8 hours ahead and kept at room temperature.

Recipe notes

Smothered Italian Sausage

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.

Salmon With Sizzled Nut Salsa

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.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

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.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.