Author Notes Coconut cream pie is one of my all-time favorite desserts. The small Louisiana town in which I grew up had a real cafeteria, one of those old-fashioned joints where you grab a tray and head...
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Our Favorite Pies to Eat for Breakfast
In a season when there's too much good produce for our arms to carry, when our refrigerators and counters and all available places in our kitchens are overflowing with plums and cherries and peaches and berries, why does pie—pie, with its endless variations, its willingness to be filled with anything delicious—need to be relegated to dessert? Here are 13 reasons to have pie for breakfast. (Not like you really needed any.)
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Author Notes I was reminded of this recipe when one of food52's members, Erika Kerekes, wrote about it at Examiner.com. In her version, she made the crust savory and topped it with beet greens and cheese....
Author Notes I like cream in my pie, not on my pie. So I was like a moth to light when I read Tamasin Day-Lewis’s Sugar-Topped Raspberry Plate Tart recipe, which starts as a pure-bred fruit pie for its...
Author Notes Versions of this simple quick dessert have circulated around the valley for years. It's a great dessert to make at the last minute. I have quite a few lemon trees , mostly Eureka (big thick...
Author Notes A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. It feeds more revelers than a standard 9-inch pie will, with less mess and fuss. Martha has...
Author Notes Since moving out of New England 11 years ago, my husband has sorely missed ready availability of his most favored ice cream flavor: maple walnut. I adapted this tart recipe from an old Good...
Author Notes A rustic flaky, buttery crust topped with a thin layer of rich and tangy mascarpone cheese, sweet onions and tart plums make for an incredible sweet-savory bite. And the small drizzles of...
Author Notes This torte is my new go-to sour cherry dessert. The filling is like tart jam: not too sugary, and not at all runny, thanks to cooking it down a fair amount before adding the cornstarch. The...
Author Notes Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart...
Author Notes As a kid, I loved Edy's French Silk ice cream, and I'm not entirely sure why, I didn't enjoy coffee, or anything else that was coffee-flavored really, but I fell for that light, whipped texture...
Author Notes As Julia Child explains in Mastering the Art of French Cooking, “The classic quiche Lorraine contains heavy cream, eggs, and bacon, no cheese.” That said, many contemporary recipes opt to...
Author Notes You’ve heard of breakfast for dinner, but have you met dinner for breakfast? If not, allow me to formally introduce you to a morning-friendly dish that’s got the structure and heartiness a...
Author Notes The best quiche has a tender, flaky crust, a silky, creamy custard, and, most of all, can be customized to no end. We adapted this crust from Rose Levy Beranbaum’s game-changing cream cheese...
