Mouthing Off

By the Editors of Food & Wine Magazine

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Video Spotlight

Making a perfect, flaky pie crust isn’t easy. But making a perfect, flaky, gluten-free pie crust is even more difficult. Luckily, chef Jonathan Waxman has a secret weapon: the cheese grater.

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Best Thanksgiving Tips

Once an installation artist, baker Tara Jensen turns pie tops into an opportunity for creative expression. Here are four ways she decorates holiday pie.

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Make This Now

Chefs love to mess with the classics. Here are six takes on apple pie to try for Thanksgiving.

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Expert Guide

Upgrade your classic Thanksgiving dishes this year and turn them into pie.

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Video Spotlight

In this week’s video from Panna, baker extraordinaire Nancy Silverton reveals a few key tips for perfectly filling a tart shell. 

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Andrew Zimmern's Kitchen Adventures

For Andrew Zimmern, this recipe typifies the way things were back in the early 1900s: it makes do with what's on hand and allows nothing to be wasted.

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Make This Now

Apple pie might be the ultimate American dessert, but we contend that it’s better in the fall. Here are 10 bright and tangy summer fruit pies to make for July 4th.

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Digital Award Winner

2013 F&W Digital Food Awards winner Evi Abeler photographs striking, minimalist images of seasonal dishes made by her Whip + Click blogging partner, pastry chef Albane Sharrard.

Here is Whip+Click's take on a traditional Thanksgiving dessert: a sweet potato pie you can eat by hand! This also means less dishes, which we love! Read more >

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Expert Guide

At Boston’s Eastern Standard, pastry chef Lauren Kroesser is updating homey desserts for fall, offering sweets like a butterscotch bread pudding with salted caramel, or her rich pumpkin crémeaux with maple, pomegranate and goat cheese. But she is a pie lady at heart: “It’s my favorite thing by far to make and eat,” says Kroesser. “I love fruit pies and grew up making them with my mom. We would go up to Goodale Orchards in Ipswich every fall and pick apples and get doughnuts. Then we’d make crisps and pies.” Read more >

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Best Thanksgiving Tips

There's nothing wrong with the usual pecan, pumpkin or fruit pies, but serving the classic fillings as pie bars is fun, surprising and an easier way to feed a crowd. To make these three recipes from pastry chef Sarah Jordan of Chicago's Boka, you don't even need to roll out dough; you simply press it into the baking dish. Read more >

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