When you think of fruit pie, a double-crust beauty with juices bubbling up and out of the top probably comes to mind. And though you will often hear that baking requires precision to turn out right, once you get in the habit of baking fruit pies, you will begin to see an opportunity for some flexibility with the fillings. With a little practice, you can learn to adapt the basic formula depending on what fruit is in season, and to adjust the amount of sugar or thickener (such as flour or cornstarch) based on the juiciness of the fruit. You might even begin to experiment with combinations of fruits, or flavorings such as zests and spices, to suit your own tastes. Apricots and cherries taste great together, as do peaches and blueberries. If you want to combine fresh and dried fruits, try pears with dried sour cherries; up the ante with a pinch of Chinese five-spice powder. In order to get to that improvisational stage, however, you have to start with something very basic, and what’s better than starting with the American standard—apple?
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.