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 ...

Preheat oven to 425 degrees F. Put prepped cherries in small sauce pot. Add 2 ounces of brandy and cook on medium-high for 5 to 8 minutes (pan will flame up). In a bowl combine nectarines, sugar, ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 1 (9-inch) pie For crumble topping: 2/3 cup whole almonds 1/2 cup all-purpose flour 1. Make the topping. In the bowl of a ...

2 cups flour 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper 2/3 cup cold butter, cut into ½-inch pieces, plus 1 tablespoon butter cut into ¼-inch pieces, divided 4 tablespoons ice ...

Sweet white corn is great on the cob, but it also adds a lovely crunch to Summery Salmon Salad. Toss chunks of poached salmon with sweet corn, fresh tomatoes, sweet onion and flat Italian parsley for ...

I’ll keep this week’s words short and to the point. And in all honesty, I don’t have much to say these days. I feel myself pulled in several directions as I try to focus on enjoying the last of summer ...

A gallette is simple a circle of dough gently folded over a big pile of slightly sweetened fruit. It is the best work to kudos ratio ever for the home cook. At Angeli we use firm nectarines so we ...