Search Results

David divulges how he learned to bake bread late in life—and how he promptly became quite, quite obsessed.

Pear tarte tatin is an easy riff on classic apple tarte tatin with caramelized autumn fruit atop buttery pastry. Um, yum.

This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.

We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you'll concur.

Reality TV has gotten a bad rap, mostly because it’s, well, bad. But food TV always has the same common denominator--food. Here’s what we’ve been watching.

Just when you thought classic tarte tatin could get no lovelier, here comes fig tarte tatin.

This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

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.

A spectacular crust filled with sweet onions and nutty cheese. Sounds amazing, right? A riff on French onion soup in tart form.

Just like grandma used to make—sweet but tart, with a jammy filling and a sprinkle of nutmeg. Use fresh or frozen rhubarb to make your pie dreams come true.

This un-pumpkin pumpkin pie is made with caramelized butternut squash, spices, and a splash of brandy. It's subtly different from the classic yet still oh-so-perfect for Thanksgiving.

It's a pie! It's a tart! It's a crumble! This crumble pie with a pastry crust, a boozy and oozy plum filling, and a buttery, crunchy crumble topping is a mutant combo in the best possible way. Perfect for late-season stone fruits.

Want all the caramel-y crunch goodness of pecan pie without the effort? This easy cobbler delivers all that and more.

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

Crostata loosely translates from Italian as "the easiest riff on pie ever." (Not really.) Which means you could—and should—toss it together countless times during rhubarb's crazy short season.