Banana cream pie was always one of my favorite desserts as a child, and now it’s a favorite of my son Lennon, too. The yellow food coloring is optional, but it mimics the lovely creamy hue imparted by traditional egg yolks in custard. Coconut milk makes a great vegan custard, and pairs beautifully with the bananas. If you prefer, you may use rice milk instead for a much lighter pie.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.