When Kelly told me he was going to try making a pineapple pie, I thought he was crazy. I’ve heard of pineapple in a lot of things . . . but pie? Wanting no part in this, I told him to go for it, and walked away. A few days later, I found myself biting into Kelly’s first attempt. It wasn’t bad—granted, it wasn’t great either—but I began to think he was on to something. With my curiosity piqued, I decided to take a stab at it myself. Today, Pineapple Crumb Pie is one of the more popular pies we sell. For a more tropical variation of this pie, you can also try it with Macadamia-Coconut Crumb Topping (page 13).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.