This recipe comes from Joanne Chen, author of The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats. In her new book, she goes on an exploration of sweets, bringing in historical ...

Excerpted with permission from The Wine Table: Recipes and Pairings from Winemakers’ Kitchens by Vickie Reh. Copyright 2018 Skyhorse Publishing, Inc. For many years ...

In the bowl of a food processor, pulse the cookies, sugar and salt until sandy in texture, then add the melted butter and pulse a few more times to combine. Turn out the mixture into a buttered ...

For the CrustSweet Tart Dough (you'll need a half batch)2 cups AP flour, cold1 cup cornstarch1/2 cup Sugar1 teaspoon Salt1 1/4 cups Unsalted butter, cold1 Egg3 tablespoons Sweetened, condensed milk1 ...

Let's dive into this apple crostata with an Italian twist. Really, it’s something special. This one blends a super tender ...

1. Preheat oven to 400 degrees F. 2. Prepare the pie crust and arrange in a DEEP pie plate, crimping edges. Set aside. 3. Peel and core the apples. Slice them thin 4. Put them in a bowl and squeeze ...

Note: This rich, savory tart should be served in slivers. ½ recipe Pate Brisee (see below) 1 tablespoon olive oil 2 Granny Smith apples, peeled, cored and each cut in 6 wedges 6 ounces very ripe Brie, ...

Nicole Rucker’s idea to use dried apples in a pie is sort of genius. “You probably have them in your cupboard, you don’t have to peel, core and cut them, and the texture is intriguing,” she says.

Apple custard pies are richer and more elegant than typical apple pies. Instead of cream, this custard uses melted butter. Preheat oven to 350 degrees. Pierce inside of pie crust all over with a fork, ...

In the bowl of a food processor, pulse the cookies, sugar and salt until sandy in texture, then add the melted butter and pulse a few more times to combine. Turn out the mixture into a buttered ...