Although countless theories exist to explain the name “chess pie,” not one is considered definitive. Whatever its origin, the pantry pie relies primarily on sugar, eggs, and butter for its deceptively complex filling. Here, the traditional dessert is reinterpreted as a more modern-looking tart. An easy crumb crust made from store-bought vanilla wafers replaces the standard rolled-out pie dough, and is baked in a fluted tart ring instead of a pie plate. In testing the recipe, our editors found that Nilla wafers worked better than other brands. The filling is thickened with fine cornmeal; during baking, it forms a thin crust on top, which, when sliced, reveals a creamy golden custard. This version just might become a classic in its own right.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.