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PERFECTION! 10 Thanksgiving Pies to Impress
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Hi Reader, Because nobody remembers who brought the green beans last Thanksgiving... Perfect Thanksgiving PiesThe real Thanksgiving power move? Pumpkin Meringue Pie
Pumpkin meringue pie. At long last, a slice of pumpkin pie can be considered stunningly sophisticated as well as complete in and of itself—no dollop of whipped cream required.☞ Try this recipeCaramel Apple Pie
This caramel apple pie takes classic apple pie to the next level. For this beloved autumn dessert, warmly spiced apples are embraced in a nutty whole wheat pie crust and baked until golden. A lacquer of sweet caramel to finish takes this pie over the top.☞ Try this recipeMaple Pumpkin Pie
This maple pumpkin pie is just about as traditional as tradition can get. The crust is a flaky pâte brisée, and the filling is pumpkin purée, flavored with ginger, cinnamon, nutmeg, cloves, and the twist of maple syrup.☞ Try this recipeEggnog Pie
Eggnog pie is as easy to make as eggnog and bears much likeness to its rich namesake custard spiked with rum. It's just in a graham cracker crust. Think of it as a slightly tipsy-inducing cheesecake—and the most quintessential holiday dessert we can imagine when it comes to Christmas.☞ Try this recipePumpkin Pecan Pie
This pumpkin pecan pie means no longer must you confront the eternal Thanksgiving dilemma of pumpkin pie or pecan pie. Thanks to its pecan topping, it's two, two, two pies in one!☞ Try this recipeMaple Pecan Pie
This maple pecan pie takes classic pecan pie up a notch by using maple syrup in the filling and ground oats for a slight nuttiness in the crust.☞ Try this recipeChocolate Cream Pie with Oreo Crust
This chocolate cream pie with Oreo crust is a classic American dessert. Layers of rich chocolate pudding and sweet whipped cream are nestled in the Oreo crust. It's a quick, easy, back-pocket dessert.☞ Try this recipeSour Cream Apple Pie
This sour cream apple pie is filled with layers of thinly sliced apples and a sour cream filling and then the whole shebang is smothered with a buttery streusel topping. What's not to love?!☞ Try this recipeSpiced Maple Pecan Pie with Star Anise
This pie is warm and licorice-y from the anise, toasty from the roasted pecans, and as syrupy, sugary, and toothachingly sweet as a proper pecan pie should be. I wouldn’t have it any other way, though a dollop of crème fraîche tempers the gooey filling without compromising its integrity.☞ Try this recipeS’mores Pie
This s'mores pie is as easy and authentic as can be with its graham cracker crust, chocolate fudge brownie filling, and marshmallow fluff topping. You may not ever go back to plain old s'mores.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, Not long ago, I made my Pasta Al Limone with the windows open and felt briefly, dangerously elegant.The water was boiling. Lemon zest and Parm cheese were piled on the cutting board, and for once everything I needed was within reach instead of hiding behind the capers like a wanted fugitive.This is the kind of pasta I want when warm weather arrives: quick, fresh, bright, and just indulgent enough to satisfy without weighing down the evening.So in spring I reached for lemon, peas,...
Hi Reader, I don’t trust recipes that call for “2 tablespoons chopped parsley” and then expect applause.Two tablespoons? That’s garnish thinking. That’s fear talking.Fresh herb season requires a different spirit altogether. A more generous one. The sort that reaches into a bunch of dill, basil, cilantro, mint, parsley, chives, tarragon—whatever’s looking vivid and alive—and uses enough so you can actually taste it.Because herbs don’t merely decorate food. They wake it up.A bowl of potatoes...
Hi Reader, I have a bad habit of tasting dinner and immediately making the face.You know the one. The tiny squint. The pause. The “something’s missing” stare into the middle distance, as if the answer might appear between the stove and the spice drawer wearing tap shoes.Nine times out of ten, it’s acid.Not more salt. Not more butter. Not a dramatic last-minute reinvention that leaves the kitchen looking like a crime scene. Just lemon. A squeeze of juice. A little zest. That clean, sharp edge...