Pies & Tarts
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Grace Parisi's strawberry rhubarb pie recipe is classic and perfectly tart-sweet. The dough can be made with just but...
Making a crust in a standing mixer might seem slightly unorthodox, but the result is an amazingly flaky shell that's ...
Chef Way Bruce Sherman uses a variety of toppings for his individual tartlets, including a spread of goat cheese and...
Orange is the classic choice with chocolate, but candied grapefruit peel has a little bitterness that is also enjoyab...
Chess pie, a classic Southern dessert, is basically a very simple custard in a pie crust. A common variation, like th...
Dede Sampson uses the locally produced whole wheat flour from Full Belly Farm, in Capay Valley, California, to make t...
When the famed Gray Kunz opened Grayz in Manhattan, he planned to pair every dish with a cocktail. What to have with ...
In France, shepherd's pie is known as hachis Parmentier, named for Antoine Parmentier, an apothecary to King Louis XV...
"I grew up watching my mom make pies," says Grant Achatz. "My father would always envy her amazingly tender and flaky...
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