City Harvest is an organization dedicated to rescuing and “re-homing” food around New York City where it’s needed most. Longtime New York Times food writer and cookbook author Florence Fabricant compiled 100 recipes from some of the city’s most beloved chefs and added their (and her) tips for eliminating food waste at home. A portion of the proceeds from the book goes to City Harvest, so pick one up and start cooking right!

Marc Glosserman’s Texas barbecue and chicken restaurants specialize in pie for dessert. The pies are also sold retail to take away. They have been the work of Elizabeth Karmel, whose versatile background has given her expertise on the barbecue and bakery fronts. This apple pie benefits from its rich cheddar pastry. Karmel is no longer at Hill Country; she now runs a company that sells North Carolina barbecue.

There is enough dough to make a standard double-crust pie. If you make a lattice crust, you’ll have some leftover pastry. You can use any of it to make little hors d’oeuvre tartlets to fill and bake with a savory quiche filling.

Reprinted with permission from City Harvest