Celebrate the holiday season with a classic menu highlighting traditional tastes, simple preparations, and festive fare.

Get pie-eyed with the Institute of Culinary Education’s Nicole Kaplan

Regina Schrambling tosses the can of shortening and goes whole hog for the other white grease

Lise Funderburg gets a fried pie recipe from the Howard sisters of Jasper County, Georgia, whose ways with flaky crust and sweet or savory fillings are famous across the state

What's so cool about canning? The freezer's the place to stash summer's bounty, Kemp Minifie contends

This Halloween, forget the jack-o-lantern and turn your pumpkin into one of these comforting fall dishes, from rolls to rice pudding.

Get a peek at ten of the tastiest recipes in our upcoming September issue, including a picture-perfect apple pie with a Cheddar crust, peppercorn roasted pork, spicy and succulent caramelized chicken, and...

An all-butter pastry dough is easy to handle. It’s a little less flaky than a dough made with a blend of butter and shortening.

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie.