Almond flour and cornmeal give the cake a naturally gluten-free structure with just the right balance of tenderness and ...

Preheat your oven to 375˚F. Cook the potatoes in salted, simmering water until tender. Drain well. Use a potato ricer to mash the potatoes. Stir in the egg yolks and butter, season with nutmeg, salt ...

It's hard to beat a two-ingredient recipe, especially when those two simple ingredients create this jewel-toned fruity spread. This easy jam recipe requires no special equipment, just fresh (or frozen ...

Don’t be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to ...

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Who doesn't love a slice a pie? There's something cozy, and wholesome, about a slice of pie, whether it's an apple pie, seasoned with warm spices and topped with a scoop of vanilla ice cream, or a ...

Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, ...

From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut ...

There’s a moment when a fork pierces the perfect pie crust, and time stands still. That moment happens daily at Boyd & Wurthmann Restaurant in Berlin, Ohio, where locals and travelers alike experience ...

This is an apple pie fit for *** founding father. I'm *** living historian. Let's do this and let's do it all the way. And this is the guy who made it. Meet Michael Smith, AKA the 18th century cook.