At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.

These cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving....

At Steve’s, Swingle is the name of a frozen wündertreat: a 4-inch key lime pie dipped in chocolate and served on a stick.

These rolls are based loosely on b’stilla—a phyllo-crusted “pie” of chicken that’s been simmered with spices and then mixed with egg and nuts....

Think of the best sweet-potato pie you’ve ever eaten and then take away the crust so you can revel solely in its silky goodness.

A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

With a beautifully assembled raw pie ready to bake, how do you get it into the oven and onto the stone? This is when the pizza peel comes to the rescue.

My favorite of these new offerings of cured pork is guanciale—flesh from the jaw and check of the hog, with a flavor like porky pumpkin pie.

Laurie Colwin’s recipes had a way of working themselves into my repertoire: the three chocolate cakes; tomato pie; the rosemary walnuts that fueled many parties.

Two cooks face off over zucchini, and you get to decide whose recipes are the best. Watch as they sneak the vegetable into whoopie pies, cocktails, and more; then vote for your favorite dishes....