When it comes to Thanksgiving dessert, it’s all about the pie. This is one holiday that’s not complete without the pumpkin pie, or pecan, or perhaps even the apple or cherry. But if you’re looking for ...

Pastry chef Kelly Field's great-aunt Jean, who first made this pie during the Great Depression, swapped pricey graham crackers in the crust for less-expensive saltines, which play well with the tart ...

Guess what kind of recipe I have for you now? No surprise, it's yet another sweet dessert. Saturday I was in the mood for making some kind of pastry, so I picked up my wonderful Australian baking book ...

Note: This pie includes a meringue made of uncooked egg whites. Use pasteurized eggs if this is a concern for you. 1 tablespoon gelatin 3/4 cup lemon juice, divided 6 eggs, separated 3/4 cup sugar, ...

Add Yahoo as a preferred source to see more of our stories on Google. You know the old saying, "as American as apple pie?" Well, we agree that a piping-hot plate of apple pie certainly lives up to the ...

Getting your Trinity Audio player ready... Although recent temperatures have more resembled Nova Scotia than summertime Colorado, there are still some recipes worth considering once the mercury starts ...

The Herald’s beloved food columnist Judyrae Kruse died last week. One last time, we are rerunning one of her columns, this one from March 20, 2008. Kruse, 74, wrote The Forum for The Herald for about ...

Getting your Trinity Audio player ready... Now that Baur’s seems to have run its course, it’s Denver Dry Goods’ turn. Alice, who recalls going to the DDG Tea Room as a child with her mother, and later ...

Pat Clarkson got me thinking about a favorite dessert. Her e-mail said, "I was wondering if you have the recipe, or perhaps one of your readers would know the recipe, for the lemon chiffon pie that ...

Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let set five minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir ...

Lemon chiffon pie Total time: 45 minutes plus chilling time Servings: 8 Note: Adapted from “American Regional Cooking” by Sheila Hibben. 1 ( 1/4 ounce) packet (about 1 1/2 teaspoons) unflavored ...