Pumped-up piecrust awaits its custardy filling. No spills with a raised-edge crust. Photo by Laura Groch
Well, we’re coming close to crunch time for Thanksgiving cooks. You’ve probably already got your recipes in hand, but just in case you still need some ideas, here are some of my favorites:
First up, a sweet potato-and-apple dish that I actually enjoy: Find it here. Next, my Italian grandmother’s stuffing recipe, which you’ll find here. How to make hearty turkey soup from the leftovers here. Some hints for your pumpkin pie crust here.
And, in case you’d like to be reassured that even seasoned cooks can make kitchen Continue reading
Build up the edge of the pie crust to help keep the uncooked filling (pecan pie here) from spilling as you maneuver it into the oven. Photo by Laura Groch
We’re coming up on prime holiday cooking season, so I wanted to share a couple of thrifty-nifty hints today.
• The first one is about baking, and more specifically, pie crusts. I have made my share of pies, and while they usually turn out pretty well, getting custard-type pies, like, well, custard, or pumpkin, or pecan into the oven without spilling the filling can be a bit fraught.
It dawned on me one day that things didn’t have to be that precarious. I’m not a huge fan Continue reading