This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook, ...

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.

Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...

This list has both, plus everything in between: a no-bake peanut butter mousse pie, a chess pie that tastes like brownies, a ...

A base of crumbled Anzac biscuits forms a buttery, toasty foundation for this vegan custard tart, said Philip Khoury. If you can’t find Anzac biscuits, replace them with 250g oat biscuits and 50g ...

Is it a buttermilk pie? Is it a custard pudding? Is it a frosted blondie? Kershetta Dears’ sweet treat defies definition. All we know is it tastes like the best of what grandma used to make, and we’re ...