Pie, Oh, My! The Classic Apple Pie
As usual, when I feel weak in an area of cooking, I turn to the folks at Cook’s Illustrated. They are the “how” and “why it works” people. So, I suspect you will agree that a person nutty enough to...
View ArticleHomemade Vanilla
I seem to recall finding this idea in a Cooks Illustrated Magazine, but I cannot lay my hands on to the original to confirm it. It is perfectly wonderful alternative to store bought vanilla. I have...
View ArticleChocolate Pie with a Leaf Lard Crust
I have been in a period of pie paralysis. I find pie crusts intimidating, really. That is why so many of my pies involve graham cracker crusts. But I am so in love with the idea of pie that I really...
View ArticleSage and Garlic Rubbed Pork Loin
This recipe is simple and delicious. I use a 2 pound roast because I was making it for my little family. I purchased a 4 pound roast, which is fairly standard, and cut it in half. I have dubbed this...
View ArticleTomato and Goat Cheese Tart
I am by no means a vegetarian. The lard in the crust of my tart will give that away fairly readily. But one of my favorite cookbooks is called A Year in a Vegetarian Kitchen by Jack Bishop of the...
View ArticleThick and Chewy Chocolate Cookies
I know I’m onto something when my daughter says a dessert is too chocolaty. That means it is just getting to that perfect, blissful, full on inappropriate place that I like. For the love of Pete, there...
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