Salt Tenderloin from Nicole Routhier

Salt Tenderloin from Nicole Routhier

  Do you have some favorite cookbooks that you just keep returning to? Maybe only once a year, but you find yourself drawn to “that recipe” that you loved and you cannot find anywhere else. Twenty-one years ago, Nicole Routhier published Cooking Under Wraps. With...
Graham Cracker Crust from Ken Haedrich

Graham Cracker Crust from Ken Haedrich

  There they are. Twenty of them. Lined up on the shelf. I wonder how long they have been there? When were they actually made? Could they really survive a nuclear attack? I am talking, of course, about graham cracker crusts. They are thin, placed in those tinny...
Upper Crust: Great Graham Cracker Crust

Upper Crust: Great Graham Cracker Crust

Graham cracker crust is a staple for many pies, particularly the summer pies that will soon be enticing us. Getting a “crust” ready-made from the store is one option, and a bad one. Those ready-made creatures are often too thin, dry, and stale. They are a poor match...
Shortcrust Pastry from Pie

Shortcrust Pastry from Pie

Yesterday’s post called for a Rich Shortcrust Pasty. Here it is from Pie by Angela Boggiano. The “richness” here is achieved by using only butter for the fat and even 1 tablespoon more than in the “standard” shortcrust pasty in Pie. Angela says that this crust is fine...