Pie is My Favorite

I love pie.  I love fruit pies, cream pies, savory pies.  Basically serve anything in a light, flaky crust – whether for breakfast, lunch, snack, dinner or dessert – and I’m done for.  I think Rose Levy Beranbaum said it best in her cookbook, “The Pie and Pastry Bible”: There are two kinds of people:

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International Breakfast Pastries, kinda…

Unless I’m completely hung over or have just finished running 4 miles, I rarely enjoy a big breakfast.  I think breakfast is perfect when it’s nothing more than fruit, a protein (like yogurt, string cheese, nuts or an egg), and a bit of starch – like a piece of toast or a granola bar.  The

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The Well-Stocked Pantry

In just about every good cookbook you’ll find – usually in the introduction – a section entitled, “Staple Ingredients”, “Pantry” or simply, “Staples”.  In short, it’s the list of ingredients cooks should have on hand at all times.  For some cookbooks, like “Indian in 6” it includes ingredients you wouldn’t usually find in my pantry

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Where Did Your Produce Sleep Last Night?

I really can’t remember when I first heard about the farm to table concept.  It could have been three years ago reading “Animal, Vegetable, Miracle”; watching Top Chef or maybe it was just cruising random food blogs.  Regardless, I was taken with the concept and quickly began implementing it at home. For the uninitiated, farm

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Umm, yeah so I’ve had a little wine….

I apologize in advance for going all Julia on you, but really, what do you expect after a (quite large) glass of wine and total immersion in “Mastering the Art of French Cooking” volumes one AND two.  I may ramble.  And you have been forewarned. It’s no secret to my family that I’ve been struggling

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Seasonal Bounty: Citrus

According to the United Nations Conference on Trade and Development (www.unctad.org) the term citrus fruit includes several different types of fruits. Although oranges account for about 70% of citrus output, the group also includes small citrus – such as tangerines, mandarines, clementines and satsumas – lemons, limes and grapefruits. And I swear I have about

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Breakfast for Dinner

It’s easy to create a routine which quickly degenerates into a rut.  I’ve found this to be especially true with food and cooking.  Often I find a new taste, ingredient, tool or method of cooking and that’s what I stick to for awhile.  (Case in point:  I’ve made a total of five tarts – both

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A Legacy in the Kitchen

My Grandpa Vern passed away just this past October and at his service, each of his three kids (my mom and two uncles,) my brother and I were all asked to speak.  Inevitably, we shared stories about his career, international travels, vacations to Tahoe, strict rules (eating bacon with a fork?)  and love of the

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Not Your Mother’s Pot Roast

Pot Roast – the bastion of 1950’s kitchen cuisine.  A foundation for countless recipes using leftovers.  Gentle reminder of Sunday night dinners everywhere conjuring images of women in pearls and oven mitts.  Comfort food at its’ peak. I’ve never really been a big fan of pot roast and not because of the misogynistic images it

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A Tale of Two Tarts

I mentioned recently that I have been acquiring kitchen gadgets at an alarming rate and I wanted to share a story about one of them – my new tart pan. I’ve been making “tarts” for years, but really, they were just tart crusts in a pie pan.  They tasted different than a plain ‘ol pie,

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