Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives...
Author: Melissa Clark
The secret to this rich, creamy pumpkin pie is aquafaba, or the liquid leftover from cooked chickpeas, which is used in recipes to mimic the thickening,...
Author: Isa Chandra Moskowitz
Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food...
Author: Margaux Laskey
The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns...
Author: Matt Lee and Ted Lee
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is...
Author: Naz Deravian
This is a composite sketch of the perfect cherry pie. The buttery, well-seasoned crust is adapted from the Cherry Pie That'll Kill Ya at Butter and Scotch,...
Author: Sara Bonisteel
This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength...
Author: William Grimes
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender,...
Author: Alison Roman
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase...
Author: Melissa Clark
A cobbler is a traditional baked dish of sweetened fruit with a biscuit-dough topping. It's best to bake the fruit untopped for a half-hour or more before...
Author: David Tanis
The chef and baker Elisabeth Prueitt's favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with...
Author: Tejal Rao
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and...
Author: Florence Fabricant
This silky, spiced custard is especially dreamy inside a crisp, flaky crust. Some custard pies use eggs as a binder - this one uses flour for a thick custard...
Author: Erin Jeanne McDowell
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare...
Author: Erin Jeanne McDowell
This eye-catching tart nods to a classic fruit-topped cheesecake, but is far easier to put together and starts with a cocoa-and-oat streusel press-in crust,...
Author: Erin Jeanne McDowell
Sort of a Yankee riff on the South's chess pie, this buttery and rich custard pie is adapted from "Sister Pie: The Recipes and Stories of a Big-Hearted...
Author: Margaux Laskey
This delicate, puffy crust uses a combination of lard and butter for the richest flavor and the largest flakes. You can substitute more lard for the butter,...
Author: Melissa Clark
A classic berry tart is a perfect way to showcase your farmers' market bounty, but it's also kind of staid and dull, offering up visions of a vicar's tea...
Author: Melissa Clark
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered...
Author: Tejal Rao
Based on a classic gâteau Breton, this buttery tart is filled with a fresh plum compote flavored with honey, rosemary and cinnamon instead of the usual...
Author: Melissa Clark
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream...
Author: Yotam Ottolenghi
This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely...
Author: Christine Muhlke
Paul Arguin, an epidemiologist, relaxes by making pie. This one, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division...
Author: Kim Severson
This citrus custard in this pie is undeniably creamy, but it's made more luxurious with a layer of whipped cream on top. It's finished with raw strips...
Author: Erin Jeanne McDowell
On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol...
Author: Nicole Taylor
The spring of 2013 saw us down in Charleston, S.C., a stunning city, rich with history both sad and ecstatic, in a region that offers a tremendous bounty...
Author: Sam Sifton And Mark Bittman
Community-supported agriculture takes many forms these days, but only in Charleston, S.C., will you find a C.S.A. for pie. Amy Robinette, who grew up in...
Author: Julia Moskin
You can use three jammy berry fillings - strawberry, raspberry and blackberry - to create a beautiful, naturally colored ombré effect in a pie. Pre-cooking...
Author: Erin Jeanne McDowell
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs. These...
Author: Kay Rentschler
Matcha, or powdered green tea, makes this pie a verdant green. Melissa and Emily Elsen, the owners of Four & Twenty Blackbirds in Brooklyn, use a culinary...
Author: Florence Fabricant
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it...
Author: Melissa Clark
This impressive-looking pie is more like a traditional apple tart: Thin slices of apples are tightly arranged, then sprinkled with cinnamon and sugar....
Author: Erin Jeanne McDowell
With its bright, fruity acidity and a bittersweet depth, tamarind makes for an especially complex cream pie that's a bit like Key lime, but with a molasses-like...
Author: Melissa Clark
This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie...
Author: Dorie Greenspan
This pie is both sweet and slightly tart, with deep flavors of citrus and warm spices to complement the cranberries, and a showstopper of a lattice on...
Author: Erin Jeanne McDowell
President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of...
Author: Florence Fabricant
Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked...
Author: Melissa Clark
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages,...
Author: David Tanis
Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the...
Author: Sara Bonisteel
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances...
Author: Laurie Ellen Pellicano
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable...
Author: Melissa Clark
Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface...
Author: Alison Roman
These diminutive egg tarts - pasteis de nata - a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The...
Author: Melissa Clark
You can use any fruit (or combination) to make this biscuit-topped cobbler. Just be sure to adjust the amount of sugar depending on whether your fruit...
Author: Melissa Clark
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving...
Author: Julia Moskin
These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate....
Author: Tara Parker-Pope
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional...
Author: Marian Burros
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums....
Author: Martha Rose Shulman
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums....
Author: Martha Rose Shulman
This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with...
Author: Amanda Hesser