Late summer signals the arrival of peaches, and the perfect opportunity to bake pie. Here is a basic recipe that lets the pure, sweet, bright flavor of peaches sing with just a hint of lime against a buttery crust. It's prefect on its own and even better served warm with a scoop of vanilla or butter pecan ice cream. More

If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week". More

With fresh blueberries so widely available in the summer months, and frozen available all the time at the grocery store, what are you waiting for? Anytime is a great time to make blueberry pie! More

During cherry season, my first impulse is always to buy as many as I can afford and haul them home to make pies. This recipe highlights the natural sweetness of the cherries without overwhelming them. More

The secret to this pie's rich and airy texture is that it contains sabayon; a foamy mixture of whipped egg yolks, water, and sugar, that have been whisked over a double boiler until it reaches 160 degrees Fahrenheit. More

This simple recipe includes macerating the strawberries and rhubarb and draining off some of the liquid first, which reduces the amount of starch you'll need as a thickener, delivering flavor that is pure and true. More

The goat cheese base for this ice cream is flexible enough for a range of fruits and other flavors. Want to use blueberries instead? This base is lemony enough for them. Prefer brownie chunks with a swirl of dulce de leche? Goat cheese is savory enough to counteract the sweetness. But it's pretty awesome with strawberries, as used here. More

I think of tarts the same way I think of sandwiches: you can fill them with almost anything and they taste great. And just as a good sandwich requires good bread, a tart needs a good crust. This recipe makes a simple sweet tart crust. How simple? Just cream together the butter (or shortening if you are dairy-free) and sugar and then add the dry ingredients. More

This creamy, eggy pie brings the most bountiful vegetable in our garden to new heights. This frittata-like dish is dense enough to fill a belly. It's also cheesy and creamy enough to please the pickiest eaters. Note: To chiffonade basil,... More

Magic Cookie Bars are, as their name might imply, no ordinary treat. Starting with layer upon layer of unrelentingly rich layers of buttery graham cracker crumbs, toasted coconut, chocolate and butterscotch chips, and nuts, they get even better from a rich smothering in sweetened condensed milk. With all that awesome, some might argue that a small serving is best. But I disagree, and to prove it, I've created it in a deliciously thick pie form. More