If there's one thing Grandma is better at than everyone else in the family, it's baking. And in her house, there's no such ...

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, ...

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

A crisp all‑butter crust holds a nutmeg‑forward buttermilk custard scented with dark rum; parbake the crust for structure, then bake until the center barely jiggles. Whole buttermilk gives the filling ...

This gooey peanut butter custard pie boasts the flakiest crust and a rich fudge drizzle. It’s a holiday dessert with flavors reminiscent of peanut butter–filled chocolates. Cheryl Slocum is a James ...

My editor recently pointed me to a vintage recipe from 1958 in “The New Pennsylvania Dutch Cookbook” called Have Some More ...

The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies. Home bakers are dusting off their baking gear that has been tucked away ...