When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

Today, pre-Thanksgiving hysteria moves from the bird to the dessert. In The Times, Melissa Clark obsessively tests pie crust methods to conclude, at least for now, that a little duck fat makes the ...

Syracuse, N.Y. – Hazel Schuyler, by her granddaughter’s account, was a pistol. That’s how many granddaughters describe their grandmothers – women who have the power to scold with a look, the audacity ...