Entries tagged with 'pies'
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"Even day-old Hoosier Mama banana cream pie is insanely good." [Photographs: Robyn Lee] Having lived in big cities nearly all my life (my four years at Grinnell College were the only exception) I have to come to one inescapable conclusion about where to find great, or even really good, pie: You need to go to the country, or at the very least a city in the South, to find excellent pie. New York City water may or may not be a necessary ingredient in great bagels or pizza, but it's not much help when it comes to pie. I've had great pie at the Grand Traverse Pie Company in northern Michigan, at the Coffee Cup Cafe in Sully, Iowa, at...
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Will the real spanikopita please stand up. Whoever's running the spanikopita marketing campaign really deserves a raise. I was in Greece for almost a week before I realized that what I thought was spanikopita—layers of crispy phyllo dough stuffed with a cheesy, leafy green mess of joy—actually wasn't. It was hortopita, a savory pie cousin that contains horta, or edible wild greens such as dandelions, chard, kale, and lamb's quarters. Horta directly translates as "grass" in Greek, but refers to about 80 different greens (step aside, spinach) growing all over the country—alongside highways, in fields, and many other places with dirt. It's delicious alone (sauteed with lemon and olive oil) but obviously a few hundred times better when feta...
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While I know that it is usually a mistake to make broad generalizations, I'm going to go ahead and throw this one out there: There are two types of people in the world, those who can cook and those who can bake. I fall into the cook category; I am a pretty good home cook and I've even spent some time cooking in restaurants. I can braise with the best of them and sear like a pro. Sauces and stocks from scratch are a given, and I can roll out pasta like an Italian grandmother. However, when it comes to dessert I get more than a little nervous. I am not a baker. I just don't have it in me....
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Photograph from CakeSpy In perhaps the ultimate example of gilding the lily, Cakespy.com has posted a recipe for a Cookie Cake Pie. This concoction is exactly what it sounds like, a pie with a layer of cake and one of cookie dough. It's like a Turducken, but with lots of sugar. I am seriously counting down the seconds till I can make this. What's your favorite dessert mash-up? Related Baking is Cool Again An "All in One" Thanksgiving Cake Meat Cake...
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Banana cream pie from Hoosier Mama Pies. Serious Eats impresario Ed Levine and his epic diet blogging almost ensnared me. You see, I’m not the skinniest cat in the room (and that room includes Garfield). While I’m not yet on the wagon, I read Ed’s missives for inspiration. When I do, they tend to have a mild deterrent effect on my eating prowess. Though, the deterrent effect of those posts is very much like the threat of confession when I was an eight year old Catholic. Once you’ve assuaged your guilt in a short rap session with the priest in that veiled wooden box, you’re ready to bust out and start swearing and stealing candy from the corner store...
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Pie-rets combine two things that don't usually get paired: pies and berets. Thanks to Monster Crochet, you can now wear a fuzzy, inedible dessert on your head. The pumpkin pie-ret is appropriately garnished with "whipped creme," or a pointy white fuzz in the center of the hat. If you're a lattice crust person, go for the cranberry orange pie-ret (which could easily pass for cherry too). As far as the pecan pie-ret goes, the above model on the right makes a great case for it. All three were croched with an F hook. Sadly, no patterns were provided. Related Joy Kampia's Crocheted Hamburger Dress Crocheted Edibles Crochet Pizza Scarf...
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What's geeky? Making an apple pie with an Apple logo. What's geekier? Cutting the latticed logo with a 45-watt carbon-dioxide laser. Good job, Evil Mad Scientist Laboratories! [via Neatorama] Related Hot Dog Bun Grilling Jig Photo of the Day: Death Star Melon How to Make Edible Googly Eyes for Cupcakes, Cookies, Etc....
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Cook's Illustrated's Foolproof Pie Dough recipe never fails us, but if you still need some extra confidence as you head into prime pie-baking season, Kim O'Donnel of the Washington Post makes it all a little less intimidating with her step-by-step pie dough tutorial—don't skip the photos!...
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Community-driven tutorial website Instructables is holding a Take Thanksgiving to the Next Level contest featuring some interesting and unconventional Thanksgiving-themed foods. My favorite is the Modular Pecan Pie-Cosahedron made of 20 equilateral triangle-shaped pecan pies whose pans are held together by Amazing Magnets. The pie's creator turkey tek seems to have a penchant for giant pecan pies seeing as they're also behind this Giant Fractal Pecan Pie. [via Metafilter]...
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Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, The Kitchn is celebrating high-pie season with a Pie Bakeoff. Enter the "classic" or "creative" category before next Monday for a chance to win lots of sweet pie-related stuff. Since the Kitchn is in total pie mode, we made this a pie-themed roundup. Learn à la mode strategies, three approaches to the crust, how to make mini mince pies, and why one baker harbors anti-pie sentiments (gasp!)....
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