If you want to diversify your usual pie fillings, choose some of these old-school pies that were once super popular. You ...

Pies are simply delicious, but that doesn't mean the terminology around them can't be confusing. Here's all you need to know ...

For the upcoming spring and summer parties sure to be held in many homes (hopefully before too long) — today’s column will be ...

5. Unfold puff pastry on a lightly floured surface. Cut into ½-inch-wide strips. Using a pastry brush, top lightly with beaten egg. 6. Starting with one strip, roll flat to form a circle of ...

flanked by toasted coconut sorbet. Its soft textures — wobbly, light, cold, and creamy — contrast with bold flavors. Green describes her style of pastry as dynamic and not overly sweet ...

On a lightly floured surface, roll each pastry sheet into a 12-by-10-inch rectangle. Cut one sheet crosswise into six 2-inch strips ... quart oblong baking dish. Top with lattice, trimming ...

Here are the top 10 must-do experiences to make your ... (sweet fried dough balls with raisins or cream), galani (crispy pastry strips) and sarde in saor (sweet and sour sardines).

To assemble, brush the puff pastry strips with the preserves. Drain the apples and arrange the apple slices along the top edge of the puff pastry strip and about half way to the center.

leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess. Brush the top of the tart with some plant-based milk, then ...

Lay the pastry strips across the skillet, overlapping slightly. Press them over the edges of the skillet and brush the top with extra butter.

Dab water around the edge of the dish, then slice the pastry strip into smaller pieces and position them on the moistened edge. Wet the strips, top with the lid, and press to secure. Now ...