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The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
cooking.nytimes.com
This recipe is by Moira Hodgson 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 apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
cooking.nytimes.com
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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Butter, brown sugar and spice make a sweet and crunchy cereal mix.
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Delicious quiche perfect for breakfast, lunch, or dinner! This recipes uses fresh-picked chanterelle mushrooms, but you could use another kind easily.
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Chocolate cheesecake peanut butter pie is an easy no-bake dessert that is the perfect combination of chocolate, peanut butter, and cream cheese.
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Pasta in pie form? We'll take a slice of that.
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