Flavorful and flaky, this is a near-perfect crust. (By Ken Haedrich)

Chicken Pot Pie

A creamy, vegetable-packed filling topped with a flaky, golden crust. (By Aida Mollenkamp)

Chive Butter with Sea Salt

A simple compound butter. (By Regan Burns)

Also known as Mousse de Chocolate con Aceite de Oliva y Sal Maldon, this is a Spanish take on chocolate mousse that’s salty, sweet, and delicious. (By Anya von Bremzen)

Metropolitan Granola Scones

Hearty granola and cornmeal gives these scones a more complex flavor. (By none)

Turkey Pot Pie

Creamy filling with a buttery crust. (By Aida Mollenkamp)

Broccoli, Mushroom, and Gouda Quiche

A savory pie stuffed with broccoli, portobello mushrooms, and Gouda that makes for a great breakfast or a light lunch. (By Kate Ramos)

Cornmeal Fried Catfish with Rémoulade

Cornmeal adds crunch to this pan-fried fish, while rémoulade spices things up. (By Kate Ramos)

Spiked Apple Galette

A drizzle of Calvados doubles the apple flavor. (By Kate Ramos)

Cheddar Biscuits

A light, cheesy version. (By Regan Burns)

Flaky Pie Crust (By bane )

Brown Butterscotch Pie

The butter and sugar cook a bit longer than normal to make a toasted, sweet butterscotch. (By Aida Mollenkamp)

Apricot and Sweet Cherry Pandowdy

Shards of almond crust make it anything but dowdy. (By Kate Ramos)

Savory Onion and Leek Tart

Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe. (By Aida Mollenkamp)

Mini Éclairs with Meyer Lemon Filling

Tiny pastries laced with tart lemon cream. (By Max La Rivière-Hedrick)