This old-fashioned dessert that was once called a "funeral pie" has a rich, subtly-spiced raisin filling and a buttery, flaky ...

Cornmeal, sorghum (both syrup and grain), pawpaws, pecans, buttermilk, sassafras, sweet potatoes: These became the engines that pushed all of that classic French technique to a purpose on my menus.

Scatter the surface with pieces of chopped rhubarb and bake the contents until the edges are golden and the topping is still slightly wobbly. Insider tip: A scoop of vanilla ice cream pairs ...