Pies are my favorite dessert to bake — and eat — and I’ve experimented endlessly to achieve the perfect crust. This dough has taken my pie game to the next level. Baking snobs (yes, I’m one of them) ...

I was looking at a flat of beautiful peaches thinking, “How can I make this into a pie that isn’t a simple peach pie?”, not that there’s anything wrong with that. So my mind moved to contemplate the ...

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

Pie dough made with duck fat? Yes, please! Pie dough made with goose fat has a long tradition in Britain and Germany, and its neutral flavor compares favorably with pie crusts made with lard, which, ...

Here is a meat pie to warm and satisfy you, now that winter has come and even snow flurries are upon us. Loosely inspired by Moroccan basteeya, this pot pie marries a rich and savory meaty filling ...

Step 1 - the duck can be cooked a day or two in advance. To cook duck, add 1 carrot, 2 sticks celery, 1 brown onion (peeled), 5 garlic cloves, 3 bay leaves, 10 peppercorns, ¼ bunch thyme and 1 litre ...

It’s British Pie Week so why not turn your hand to making a tasty pie like this Puff Pastry Duck Pie from the people at Gressingham. 1. Prepare the duck legs by removing any excess fat, piercing the ...

You know what’s ideal on a boiling summer’s day? Shepherd’s pie! Just kidding, but really, the duck confit shepherd’s pie ($14) at Stanley’s Kitchen & Tap is worth a try — shards of duck folded into ...

Slowly tenderizing meat by roasting it in fat is such a luxury. But with his duck leg confit pot pie, Wrecking Bar Brewpub Executive Chef Matt Crutchfield takes everything you would find on a lavish ...

Michel Roux Jr is one of the best-known French chefs. In his new book, The French Revolution, Michel revisits the classic dishes from his Gallic heritage but with a modern approach - adapting his ...