Recipes

Our Favorite Recipes

In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese. Cheddar and Gruyère work wonderfully here, but feel free to substitute with another one of your favorite melting cheeses, such as Fontina or Havarti. A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture.

Italian Easter Bread

Sweet dough scented with lemon and nutmeg is twisted into individual wreaths in these classic Italian Easter breads decorated with dyed eggs. The eggs are uncooked when the breads are assembled, and while the bread bakes, the eggs magically become fully-cooked. Traditionally, this bread is served along with a charcuterie board. There are so many kinds of sprinkles available now, so have fun decorating these pretty, delicious breads.

Brussels Sprouts and Sweet Potato Hand Pies

Made with Lisa Ludwinski's Sister Pie All-Butter Pie Dough, the golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, Brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. If the Brussels sprouts are large, quarter them instead of halving.

Crispy Biscuit Crackers

Chef Carla Hall shared this recipe for turning leftover biscuits to make ridiculously crunchy crackers. Cut into thin slices and sprinkled with a dash of cayenne, they're a next-level addition to a cheeseboard.

Brandy Pecan Pie

A blend of turbinado sugar, maple syrup, and honey makes for a pecan pie with a well-rounded sweetness. A dash of apple brandy adds a faint caramel apple flavor and brightens the nutty toasted pecans.

Apple Cheddar Rye Pie

Nutty rye flour and sharp cheddar cheese enrich buttery pie crust in this sweet-and-savory twist on classic apple pie. Tapioca starch thickens the filling, while keeping it clear and glossy.

More Recipes

Cranberry Crumble Pie

The cranberry compote's jammy texture holds the fruity filling together for this dessert, which presents a cranberry crumble in pie form. Plenty of warm spices in the filling help to balance the buttery crumble topping.

Sister Pie All-Butter Pie Dough

This versatile, all-butter pie dough has a delicate flake from higher-fat European-style butter. Developed by Sister Pie owner Lisa Ludwinski to pass directly to the hands of eager customers, these pies are intended to be baked in 9-inch disposable aluminum pie pans. If using slightly larger glass or ceramic pans, roll the pie dough a little wider, and increase the blind-baking time by a few minutes to ensure a crispy-bottom crust. Try the Cheddar Rye and Toasted Pecan variations for added depth of flavor (see Notes).

Sweet and Savory Grilled Pork Chops

Sparkling Citrus-Pomegranate Sangria

Bimuelos with Cranberry Curd and Cardamom Honey

Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream

Pomegranate-Lacquered Salmon

Spiked with a pinch of cayenne, tart pomegranate molasses and savory-sweet date syrup give this gently roasted salmon layers of flavor and a gorgeous bronzed exterior. Choose higher-fat king or Atlantic salmon for best results; if using a skinless fillet, spray the baking sheet with nonstick cooking spray first.