Fall is about a lot more than pumpkin spice lattes; it's apple season! This recipe works as a dessert or a snack on the go, ...

Add Yahoo as a preferred source to see more of our stories on Google. Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Whether you spell it phyllo, filo, or fillo, ...

RECENTLY, A WELL-MEANING person recommended Sharon Brenner’s “A Pie Project”—a digital cookbook devoted solely to Greek pies—specifically, the part where I could learn how to make phyllo dough from ...

Filo plays a vital role in the traditional dishes of northern Greece. It is used in many savoury pies (pites) filled with cheese, meat or vegetables, and in sweets such as the popular baklava, a rich ...

Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen. You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the plastic ...

Allow an extra 15-20 minutes of hands-on time if making your own filo pastry. I sprinkle a little cold water on the pita just before and again after baking it because my mother did it this way. It ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Phyllo is a type of unleavened dough typically made from flour, water, oil and a bit of vinegar (depending on the recipe) that is rolled and stretched into paper-thin sheets. While phyllo is often ...

Sausages are a staple home-cooking ingredient but they can become tiresome when served the same way. Mary Berry has the perfect recipe for those looking to swap sausages and mash for something ...

A light tart that melts in the mouth, this feels like a real treat and it’s a cinch to make. There’s not even any rolling involved. If you like, leave asparagus out of the filling mixture or add extra ...