I first started selling these pies at small farmers’ markets in Vermont and quickly discovered just how many people share my appreciation for them. To this day, we still have a hard time keeping them stocked at the store. This is definitely a more labor-intensive recipe than some others (allow yourself at least 2 1/2 hours from start to finish), but it is well worth it. If you’re short on time, use an already prepared rotisserie chicken, and cook the vegetables for the pie in 2 cups of store-bought chicken stock. Best of all, this pie can be made as a single pie, or as individual pies as pictured.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.