Suzi's Blog

Strawberry Rhubarb Pie for the Fourth of July from Ken Haedrich

Rhubarb is a funny word. “Getting into a rhubarb” is an old-fashioned yet common expression, one I have yet to find the origins of. Rhubarb has been cultivated for over 5,000 years, beginning in China where it began its life as a spice and medicine. Rhubarb, in the age of Marco Polo, was pricier than…

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Grandson’s Chocolate Icebox Pie

“Do you want to make dessert?” I asked my grandson Daniel last week in Austin. “YES.” The kid is definitely a good branch on the family tree. “What should we make?” I’m thinking cookies, brownies, cake, … “Pie,” Daniel said with confidence. “Uh, sure. What kind?” I was a bit stunned. “Chocolate.” Ah, he’s very,…

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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 for that wonderful pie you are about…

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Pi Day on 3.14.2012 at Cooking by the Book

Our whole universe depends on the values of some important numbers, and the most important of those is π — you know 3.14159… It is the ratio of the circumference of a circle to its diameter. But the number π appears everywhere in the science that drives our lives. Thanks to the United States Congress,…

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