When Thanksgiving spread around the country in the mid-19th century, it was in the hope that holiday good feelings would heal the rift between North and South. So, the Thanksgiving menu had a certain ...

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 ...

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 ...

Although recent temperatures have more resembled Nova Scotia than summertime Colorado, there are still some recipes worth considering once the mercury starts to climb again. We searched for a pie to ...

Preheat your oven to 350 degrees. In a food processor, or plastic bag using a rolling pin, crush wafer cookies until finely crushed. Combine with melted butter and press firmly and evenly into pie ...

Add Yahoo as a preferred source to see more of our stories on Google. Duncan Hines's lemon chiffon pie is tall, airy, and cuts into gorgeous, creamy slices. The recipe uses just five simple ...

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, ...

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 ...

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 ...

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 ...

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 ...