In classic Smitten Kitchen style, the recipes in Perelman’s new book are for the kinds of dishes you make once and then suddenly find yourself making again and again.
Conjure the ghost of pies past by making this mostly forgotten “Cronut of 1946.”
Petee’s Pie Company revives New York’s once beloved chestnut pie.
Green tomatoes might not be as BLT-ready as some fully developed one-pounders, but with a little more time and effort, they can still be delicious.
Flying Pigs Farm’s frozen dough is entirely innocent of both trans-fats and machine handling, looking as lovely as if I’d raised the piglets and ground the wheat myself.
“Honey pie” — which I used to call my husband, back when he was just my boyfriend — stars just honey and eggs with butter and a little vanilla and nutmeg. Stir it up for your valentine.
Quince, oysters and D’Artagnan meats… just a few of our timely gems.
Pie is about the only thing that could make our book picks better. Enter before this Saturday, November 30, for a chance to win both a Four & Twenty Blackbirds pie and a copy of their new cookbook!
Here it is – our guide to Thanksgiving, with one recommendation for each category: the turkey, the wine, the pie and the rest.
Firstly, we’d like to throw a common misconception out the window for you pie eaters:…
Early this past Saturday morning, Carlo Petrini, the Italian founder of the international Slow Food…
From September 26th to October 6th Edible Manhattan, Edible East End and Edible Brooklyn —…