A heat-resistant silicone mat is ideal for rolling out dough, but you can also use parchment or waxed paper. A glass pie plate is a must because it’s the best heat conductor for a golden bottom crust.

Autumn brings an abundance of apples, and when there are bushelsful, it’s time to make dessert. This upside-down apple tart ...

This peanut butter chess pie combines a gooey peanut butter custard filling with a flaky crust and a rich fudge drizzle. Easy ...

There’s a quiet thrill in pulling a golden pie from the oven, the kind that fills the house with buttery promises and draws ...

These pumpkin ooey-gooey bars from outstanding pastry chef Kelly Fields, founder of Willa Jean in New Orleans, get extra ...

Beat 8 ounces room temperature cream cheese, 1/2 cup of the powdered sugar, and the remaining 1/4 teaspoon kosher salt with ...

Kick things off by prepping your graham cracker crust: Preheat oven to 325°. Pulse the graham crackers in a food processor ...

Preheat the oven to 350 degrees. Open the pumpkin and scoop out the seeds. Slice the pumpkin into small wedges. Place them on ...

There are great sweet and savory ways to use canned pumpkin, like pasta or cocktails or bread. But some fall recipes should ...

Camille chef Jemma Harrison’s take on nostalgic comfort food proves restaurant-level cooking can still feel like home ...

In a bowl, whisk together Greek yogurt, almond milk, pumpkin purée, vanilla, and maple syrup. Stir in the oats, chia seeds, ...

For the pasta, in a large cooking pot, bring 4-5 litres water to the boil and add a fistful of salt. Put the ’nduja-mascarpone paste into a pan large enough to easily hold the cooked pasta. Add half a ...