A couple of weeks ago, I was out on the road in Northern California, heading southeast from Sacramento on Highway 16 toward the foothills of the Sierra Nevada. It’s a beautiful drive, and on that ...

With our free press under threat and federal funding for public media gone, your support matters more than ever. Help keep the LAist newsroom strong, become a monthly member or increase your support ...

Menu planning for Passover? These pre-made Kosher-for-Passover pie and tart crusts from Gefen could make dessert prep much easier. Fill the almond flour, tapioca and potato starch crusts with sweet or ...

In thinking about what I thought about today’s Pie, it occurred to me that this exercise in making and commentary feels occasionally like a Chinese Revolutionary Guard exercise in self-criticism. And ...

In the fall, almonds pour into markets by the ton. It’s the perfect time of year to make this recipe for almond cherry cream pie, which works the subtle, yet complex flavor of almonds into all three ...

This crust recipe makes enough for 2 pies. Reserve the remaining dough for future use; it keeps in the refrigerator for 2 weeks. For Crust: Combine egg, vinegar and water; set aside. Combine flour and ...

Noelle Carter is Test Kitchen Manager at the Los Angeles Times, where she and her team of interns test up to 500 recipes each year for The Times Food section. One of my favorite summer fruits is the ...