Cranberries are an underrated fruit. They’re far too tart to eat fresh, but when they are combined with some sugar or a sweet fruit like bananas and clementines, that fierce sourness turns into something downright delightful. When cooking with fresh cranberries, it’s best to rinse them and sort through them to find any soft or …

Anyone who regularly orders a Martini rarely just orders a Martini. They have the specs for the drink they want in their head, and they tell the bartender how they like it. Whether it’s a Vodka Martini, straight-up, stirred, with three olives or a Gin Martini, very dry with a lemon twist, it’s a drink …

Classic apple pie, when it’s good, is a delight to eat. And when it’s mediocre, well, it’s still pretty good. And for years, I made mediocre apple pies. I mean, they were good enough, especially when they were accompanied by a scoop of ice cream or a cup of piping hot coffee, but they weren’t …

There’s a great big world of pie decoration out there from the simple to the insanely complex. And while I love a nice rustic free-form galette (like this blueberry galette or this cherry galette), there’s something wonderful about the linear orderliness of a lattice-top pie crust. A lattice is a lovely way to top a …

I’ve spent years dissatisfied with my pie crusts. They were okay. I mean, I still had pie. But, no matter whether or not I froze the butter or added vodka or vinegar or hauled out the food processor or used a pastry cutter, they always managed to be a little too dry to too soft …

When it comes to weeknight dinners that clock in under half an hour and still manage to taste like something real—a little bit cheffy, even—it’s tough to beat this ricotta pasta. It’s a sort of cousin to cacio e pepe, in that in its soul it is a cheesy, creamy tangle of long noodles flecked …