There’s a less mundane, more scintillating way of making graham cracker crust than you learned at your mom’s side Here it is.
Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. After all, just look at it.
DIY classic Key lime pie—including a handy little cheat sheet on substituting everyday limes for these puckery little Key suckers.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Crushed graham crackers. Melted butter. Slippery fingertips pressing said ingredients into a pie plate. Brings back memories.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn’t be easier—or more addictive.
French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease.
Much as we love lard, we gotta say, this all-butter pie crust has a special place in our hearts. And on our thighs.
An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.
What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That’s how much we love this crust.)
Not familiar with the term “crostata”? We have a hunch you’re going to like what it means, which is essentially “less fussy than pie.”
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