Food science writer Harold McGee explains that “pie” in medieval England referred to “a dish of any sort — meat, fish, ...

Pour Lemon-Olive Oil Cream into prepared tart shell. Press plastic wrap against surface. Chill until firm and set, at least 6 hours and preferably overnight (12 hours). Prepare the Italian ...

It’s exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. The base is a tender, ...

Preheat the oven to 350°. Line the tart shell with foil and fill it with dried beans or pie weights. Bake the tart shell for about 20 minutes, until golden. Remove the foil and beans and bake for ...