A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.
We can’t help falling in love with the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich—peanut butter, bacon, and banana—in a rich, gooey, messy pie.
“If I could make only one pie in my lifetime, this would be the one.” That’s what folks are saying about this conversation-stopping version of the campfire classic.
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
“Silky.” “Creamy.” “Tangy.” “Sweet.” That’s what folks are saying about this pie that tastes like poor man’s cheesecake.
This perfectly imperfect galette is unspeakably easier to make than pie. And yet to guests its equally impressive. Do the math.
Dorie Greenspan, the dearest and sweetest rebel we know, explains the easiest way to roll dough in her latest book, Baking Chez Moi.
This riff on the marshmallow-topped classic from your childhood plunks the sweet staple squarely where it belongs—dessert.
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.
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.
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.
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