According to Christina Tosi, chef and founder of the award-winning Milk Bar bakery, the secret is in a trio of unexpected ingredients.

Crack Pie – and wow, it’s as outrageous as the name suggests. In this video, I remake Christina Tosi’s original recipe step by step: an oat cookie crust filled with an insanely rich, gooey ...

Crust. 1 1/2 cups graham cracker crumbs. 4 tablespoons unsalted butter, melted. Filling. 3 large eggs, separated. 1 large egg, lightly beaten. 1 (14-ounce) can sweetened condensed milk. 1/3 cup ...

Kinchley’s opened in 1937, making it one of the oldest pizzerias still running in the state. Although it’s had three owners in its run, current owner George Margolis says the bar pie recipe ...

Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set.

In this chicken and potato pot pie recipe (from her new cookbook Kitchen Keepers), Meynink uses coconut milk, a hefty serving of garam masala and other spices like turmeric, cumin and ground coriander ...