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cooking.nytimes.com
What to serve with absinthe The liquor once known as the Green Fairy is as tricky to pair with food as it is beautiful to look at Here is a recipe based on Daniel Boulud’s almost improbably verdant “super green” spinach served at Bar Boulud
Ingredients: oysters, spinach, butter, shallots
www.allrecipes.com
Simple apple pie with a buttery crumb topping is the perfect dessert for any occasion.
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This is a very easy pie recipe that my husband absolutely loves. It's a yummy mixture of marshmallow, chocolate bars and whipped cream.
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A dessert pie recipe with a filling of Reddi-wip and chocolate pudding topped with mini chocolate morsels in a graham cracker crust.
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Rotisserie chicken, ready-made pie crusts, and frozen vegetables save prep time in this easy and kid-friendly chicken pot pie recipe.
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Layers of chocolate and fudge ice cream with gooey fudge sandwiched in between. A chocolaty no bake treat!
www.delish.com
This warm-weather version of the classic black forest cake calls for the expected cherry topping, but the pie underneath is made of crushed sugar cones and an ice cream filling.
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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Shepherd's pie is pure comfort food, and this vegan version will satisfy the taste buds of the vegetarians in the crowd.
cooking.nytimes.com
This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it It sounds a little strange, but we promise you, it’s surprisingly delicious It’s easy to make, and anything you don't already have on had can be picked up from the corner store
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
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Get Ginger Snap Pumpkin Pie with Ginger Cream Recipe from Food Network