Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
When I moved to an Oklahoma farm in 2002, wild blackberries were everywhere, so I set out to make a homemade cobbler—only to discover the recipe was more of a memory than a list. The cobbler turned out fine, but the picking? That was a one-time adventure, complete with chiggers (known as red bugs back in Georgia).
This diner's signature dessert has been a draw for decades, and the recipe is surprisingly straightforward. Here's how to recreate the cream-topped, fruit-filled pie at home, from the shortening crust to the strawberry-studded glaze.
A graham cracker crust filled with cold chocolate pudding and crowned with piped Swiss meringue that gets torched to mimic toasted marshmallows—this pie takes the flavors of a campfire treat and turns them into a chilled, make-ahead dessert.
Why settle for one pie when you can have four? This sheet-pan method lets you bake pumpkin, apple, blueberry, and pecan pies all at once. Perfect for holiday gatherings, it's a stress-free way to offer variety. For traditionalists, there are simplified versions of pumpkin and pecan. Scale up any filling by four for a full sheet of flavor.
This pie builds its meringue on a still-hot filling and uses a trio of apple varieties for layered flavor and texture.
A baked version of a chocolate-covered cherry ice cream treat, featuring a tender biscuit topping studded with chocolate chunks and a juicy cherry filling.
A butter-rich pastry rectangle gets a fan of thin Honeycrisp slices and a homemade apple syrup made from the fruit's own peels and cores. The result is a rustic-but-polished dessert that feeds eight and pairs well with crème fraiche.
