From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut ...
“When summer comes, and ripe, sweet tomatoes drip from the vine like gems on a countess’ decolletage, do not overlook this recipe. It is a worthy use for Nature’s bounty.” Melissa Clark’s Pie Crust ...
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