What is one of the most iconic American product designs of all time, that is simple in design, affordable, practical, indestructible, and pint-sized? Here are some clues: It’s a kitchen item celebrated by florists for its versatility, beloved by brides for its nod to Southern charm, and used by both beachgoers on the Alabama Riviera and…
No-bake Pumpkin Pie for Your Thanksgiving Table
Most pumpkin pies—like the ones on your Thanksgiving table every year—have fillings that contain pumpkin puree, cream, sugar, spices, and eggs. Because of the eggs, which make the filling nice and thick, these pies need to be baked, often for a long time. In our pumpkin pie, however, we don’t use eggs. Instead, we use…
How to Make Leftover Thanksgiving Turkey Pot Pie
Regardless of the size of your Thanksgiving gathering, one thing is always true: There will be leftovers. Some people, like my husband’s family, like the leftovers almost as much as the dinner themselves and roast the largest turkey they can so that there can be days of turkey sandwiches. Me? I tire quickly of eating…
Forget Pumpkin, Make Your Pies With Kabocha—and Chocolate
Kabocha, also known as Japanese pumpkin, is a versatile and delicious winter squash. The flavor is starchy and sweet, with a firm body that can handle being cooked many ways, from tempura-fried to roasted to steamed to sweet purees. The seeds are plump. The hard skin is edible. The squash experience is complete. Once upon…
Humble Pie, Grand Appeal
Early fall—before the onset of the holiday crazies—is a great time to relax and get cozy. Apples are at their peak, and rustic, uncomplicated desserts that naturally showcase their flavor and sweetness are par for the course. It’s time for a crostata. A crostata is essentially a free-form tart. It’s easy to make, with no…
Southern Tomato Pie
During my first summer living in Charleston, I decided to do a deep-dive into the famous tomato pie. I had eaten it before then—in fact, I used to make it when I lived up North—but frankly, nothing compares to local ingredients. It must be those low-country breezes that make Southern tomato pie such a delicacy….
Blueberry-Basil Pie
This recipe from Bow Hill Blueberries incorporates blueberries in both the filling and the crust. If you’re short on time, feel free to get a store-bought pre-baked pie crust or frozen pie dough to blind bake. Makes one 11-inch pie or tart For the Pie Crust 1 1/2 cups all-purpose flour 2 teaspoons Organic Heirloom Blueberry…
One-Skillet Poultry Pot Pie Streamlines the Classic
The weather has been surprisingly cold for this Los Angeles resident. I have been craving a crusty, creamy pot pie but frankly was too lethargic to prepare the many steps of this classic American recipe. When I couldn’t find a restaurant serving it for carryout, I decided to streamline the stages of my older recipe….
Pizza di Scarole (Escarole Pie)
Despite this recipe’s name, don’t expect a traditional pizza with tomato sauce and mozzarella. This classic regional dish, belonging to the Neapolitan tradition, is more like a stuffed focaccia or a savory pie, with a fluffy crust made with a potato bread dough. Escarole is the protagonist of the filling, its bitterness tamed by supporting…
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