On this penultimate day of Pie-A-Day (what ever will we eat next week?), The Kitchn’s Sara Kate Gillingham-Ryan offers us her Chilled Nectarine-Yogurt Pie. Read below for the recipe, and click here to ...

Whip the heavy cream with sugar and vanilla until it forms stiff peaks. Combine the whipped cream with the other ingredients saving a few of the cherries from the pie filling and a small portion of ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

A savory yogurt custard wrapped in vine leaves. This unusual recipe was described to me by women working on a vineyard in Drama, in Greek Macedonia, and I included it in my first book The Foods of ...

Preheat the oven to 350 degrees. Combine the flour, sugar, and oats in a large bowl. In a large skillet, melt the butter and oil. Slowly, add the oat mixture and stir frequently until golden, ...

1) In a small saucepan, combine blueberries with sugar and water. Bring to a simmer and cook 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely. 2) In a large bowl, ...

The Glorious Foods of Greece: Traditional Foods from the Islands, Cities, and Villages by Diane Kochilas (Morrow, 2001). Gothamist loves Greek food. And we love that more and more good Greek food, ...

Can we all just admit that ice cream cake is bad? I’ve stood firm on this position my whole life aside from a brief period in early adolescence when the only socially acceptable birthday cake was a ...