A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.
Author: Martha Rose Shulman
With a snappy filling of blood orange curd that's crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just...
Author: Melissa Clark
This recipe for a satisfying savory tart is adapted from the pastry chef Natasha Pickowicz, who makes endless variations on the dish, building it in up in thoughtful layers. You can play with the format,...
Author: Tejal Rao
This is a tart not just in shape but also in flavor, because the berries remain whole, bound in a lightly candied filling. It would provide a brightly refreshing finale to a holiday meal.
Author: Florence Fabricant
Like a pie but with only one crust, like a galette but thicker, this deep-dish number is the best of all worlds. The buttery crust (made by hand for flakiest results) dramatically envelopes apples that...
Author: Alison Roman
This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks - or shortens - the protein chains, which leads...
Author: Clare de Boer