No one knows when people started making pies, but they were common in medieval Middle Eastern and European cooking. "The Oxford Companion to Food" speculates that the English word may come from the word...
Author: Sarah DiGregorio
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is...
Author: Julia Moskin
This gently spiced beef pie, adapted from the "Zahav: A World of Israeli Cooking" by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry,...
Author: Melissa Clark