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Erbazzone or Savory Spring Pie from Emilia Romagna

Erbazzone or Savory Spring Pie from Emilia Romagna

    The name here says savory pie but it really is a spring vegetable pie from Northern Italy. And, the crust uses lard. Do not freak, do not substitute. Go in search of lard and discover how different and grand pie dough can be. Yes, people will tell you...
Basic Flaky Pie Pastry from Pie by Ken Haedrich

Basic Flaky Pie Pastry from Pie by Ken Haedrich

  I grew up in Oregon where pies and jams were everyday events. Suzi just returned from Seattle with jars of berry jams: loganberries, marionberries, … Wonders you cannot find back here in the East. I never put jam on my pie as a kid. No need for the pies were...
Parmesan Pastry Crust from Not-So-Humble Pies

Parmesan Pastry Crust from Not-So-Humble Pies

I guess the one thing you can’t do with parmesan is sip it. Beyond that, well, the potential is endlessly wonderful. In the lovely, and very important, Not-So-Humble Pies, Kelly Jaggers gives us a constellation of bravo recipes. My full review is here. Today, I want...
TBT Recipe: That Cherry Tomato Tart, Perfected

TBT Recipe: That Cherry Tomato Tart, Perfected

I post this recipe from time to time as Suzi and I work to refine it. We think it now just about perfect. There is a fabulous  Pierre Roux crust and semi-confit cherry tomatoes. The links to posts for crust and tomatoes are included below. Between that crust and those...

Cornmeal Crust

I first presented this crust way back in July, offering it as the topping for a Cuban meat loaf, that Picadillo Loaf you see in the picture above. It’s fall now and time for heartier and warmer foods. You can use this recipe simply to make a lovely cornbread....