These delicious pumpkin ravioli, filled with 2 kinds of cheese and a touch of almonds, and finished with a quick herby sage ...

When the urge to bake hits, my first instinct isn’t to make a massive sheet cake or complicated crème brûlée. In my kitchen, ...

You know those times when you're getting ready to make a pumpkin pie and realize you're out of evaporated milk? We have some ...

Prepare a dough infused with pumpkin puree and warm spices like cinnamon and nutmeg. Before rolling, slather the dough with a ...

Add the butter and use ... the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie ...

Here are five pie recipes, including Bourbon Pecan Pie and Chocolate Peanut Butter Pie, from the Courier Journal's extensive ...

Grease a 20cm/8in pie dish. For the filling ... pumpkin purée, sugar, cinnamon, orange zest and juice. Beat until combined. Pour in the evaporated milk and then blend everything together using ...

Make sure milk chocolate is firm in the crust before adding peanut butter filling. Use a spatula ... Fill prebaked pie crust and chill for two hours. Once ready to serve, top with your favorite ...

From Oakland’s Javi’s Cooking to San Jose’s Casa Guzmania, here are nine stellar spots to find incredible empanadas, pupusas ...