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This savory egg pudding recipe lies somewhere between a crustless quiche and a Spanish tortilla, and is filled with potatoes, herbs, and leeks.
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The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.
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This recipe is by Joanna Pruess and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet potato pie to accompany your sweet potato casserole at Thanksgiving.
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A lattice crust adds the finishing touch to this creamy, fruity summertime pie showcasing fresh blueberries combined with whipped cream and tangy goat cheese.