When the crisp autumn air meets the cozy warmth of a home-cooked meal, it calls for a dish that is both hearty and ...

This vegetable pot pie features hearty lentils, earthy mushrooms, potatoes, and miso for a rich and umami-filled vegetarian ...

Roberta Hall McCarron on pastry, perfect fillings and avoiding a soggy bottom - As British Pie Week rolls in, Hannah Twiggs speaks to Roberta Hall McCarron – the chef behind The Little Chartroom, ...

Just in time for Pi Day, pastry chef Colleen Murphy of Blue Duck Tavern took to Good Morning Washington for a lesson in ...

Pie, pita, torta, tarte. No matter what it’s called, the idea applies across the globe. Everyone loves a piece of filled, ...

Brush the pastry edges with some of the egg wash. Fold the pastry over the filling to form rectangles and crimp the edges with a fork. Refrigerate for 15 minutes, until firm. Brush the pastries ...

She believes in the holy trinity: great pastry, a saucy filling and (this is important) contrast. “I love the almost raw part of the top of the lid to a pie,” she says. “It’s such a nice ...