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 ...

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

Keep your ribbons and your bows, your stockings hung by the chimney with care. When it comes to the holidays, what I really want is an open house. All year long we have dinner parties, pretty quiet ...

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 ...

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 ...

This savory tart, adapted from food writer Anna Jones’ new vegetarian cookbook, “The Modern Cook’s Year” (Abrams, 2019), suits any shade of spring. Store-bought puff pastry is topped with ...

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 ...