Californians who have lived here longer than my dozen years say it’s the greenest spring they can remember. March’s riotous profusion seems more abundant, more verdant, than in years past. Maybe it ...

From cottage pie to butternut galettes, these savory pies bring all the comfort, warmth, and flavor that define fall cooking.

A leek and brie tart is a seriously good way to dive into the heart of French cuisine—without all the fuss. This savory tart ...

When you think of pie, you might picture a dessert overflowing with fruit, sugary nuts or chocolate, but flaky, buttery pie crust also pairs extremely well with savory ingredients. Pies are a great ...

There’s something deeply satisfying about cutting into a warm, flaky pie filled with savory, vegetable-packed goodness. These ...

When berries and stone fruit come into season, desserts are on many cooks' minds. Yet, after gorging on fresh cherries or spending an afternoon baking a fruit tart, my thoughts drift to salad. Not ...

The ingredients for a great upside down tomato tart. We got the Roma (plum) tomatoes at the Wilkes-Barre Farmers Market, except for the smallest one, which came from our garden. The tart out of the ...

Galette is a delicate-sounding French word that refers to a rustic pie/tart hybrid, for which no pan is required. Because it calls for a single crust, the galette is an accessible introduction to pie ...

As much as I love apples for their straightforward, tart-sweet flavors and crisp, snappy texture, they are no match for pears. Pears are lush, fragrant and elegant. Take the tree-ripened local variety ...