Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge...
Author: Anna Stockwell
Author: Ron Silver
Author: Ruth Cousineau
Author: Tom Douglas
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Giada De Laurentiis
This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.
Author: Amber Wilson
Author: Maggie Ruggiero
Author: Leah Balk
Author: Lori Longbotham
Author: Bev Heinecke
Author: Jan Okun
Author: Paul Richardson
Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.
Author: Claire Saffitz
Author: Ian Knauer
Author: Carole Bloom
Author: Maggie Ruggiero