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• Food Stuff: The Foil Pie Pan Goes Platinum

  The humble foil pie pan has been refashioned by Italian artisans, just in time to tickle the fancy of a cook on your gift list — one with a sense of humor. Read More... Posted Dec 16 2008, 05:01 PM by NYT > Dining & Wine Filed under: Pies, Ceramics and Pottery, Conran Shop

• Food Stuff: Chorizo Challah, Volcano Buns and Crack Pie

  Christina Tosi’s concoctions for the Momofuku Bakery and Milk Bar are fearless. Read More... Posted Nov 18 2008, 01:52 PM by NYT > Dining & Wine Filed under: Milk, Bakeries and Baked Products, Cookies, Pies, Pastries

• Food Stuff: Go Ahead. Pretend Those Pies Are Your Own.

  Butterfield Kitchen will bake from scratch the pies and cobblers of Kathleen King, who owns Tate’s Bake Shop in Southampton, N.Y. Read More... Posted Nov 18 2008, 01:50 PM by NYT > Dining & Wine Filed under: Retail Stores and Trade, Pies, Catering, Thanksgiving Day, Butterfield Market

• Food Stuff: For When a Cone Is Just Not Cool Enough

  Pecan pies from Oko frozen yogurt stores and a new line of sophisticated ice cream cakes from Il Laboratorio del Gelato. Read More... Posted Oct 28 2008, 05:08 PM by NYT > Dining & Wine Filed under: Desserts, Dairy Products, Yogurt, Pies

• The Minimalist: Removing the Crust for a Savory Custard

  If you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, crustless quiche is the way to go. Read More... Posted May 06 2008, 09:54 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Cheese, Mushrooms, Quiche, Pies