Sandy Hill

A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You're welcome.

"Everyone loved it, including the kiddos." "Quick and easy." "Perfect." "As good as any restaurant piccata I've ever had." That's what folks are saying about this recipe.

Potatoes. Cream. Cheese. And a French lineage. We really don't think comfort food gets any more comfort-y than this.

With this recipe, you can assure anyone who asks "Parlez-vous poulet?" that yes, in fact, you do. Quite fluently.

A satiating, simple meal that is Italian food at its best--full of robust flavors and easy prep. Serve as a side or on its own with a slice of homemade bread.

When you're in the mood for something with more vigor than regular mayo, give this a try. All the good stuff in it will make you want to slather it on everything.

This sophisticated chocolate fix draws on just three ingredients, comes together in minutes, and is satiating beyond belief.

If you're going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense. Just taste. These brownies handle it splendidly.

A simple, quick, easy, cheap side that's making kids as well as adults demand seconds. Yes, seconds. Of broccoli. You're welcome.

Bathed in buttermilk and spiced ever so slightly, this Cajun fried hen is memorably moist, superlatively crisp, and gosh darn perfect through and through.

So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.

Chicken with 40 cloves of garlic is a classic for one reason—it's damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.

Watch out, pumpkin pie. Someone wants your job. Badly. This wonderfully luxuriant pumpkin cheesecake from Rose Levy Beranbaum is a terribly enticing alternative to tradition.

There's chocolate bark and then there's chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.

This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.

The trickiest part of making this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.

Up your grilled cheese game with this riff on the classic that plays loose and easy with Cheddar, chutney, and caramelized onions.

Birthday bashes. Cocktail parties. Thanksgiving dinner. Tuesday nights. These are but some occasions we've watched these disappear.

Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we've had in recent memory. Maybe ever.