The terroir of rye

Rye bread, which has long been a staple in European carb culture is finally having its renaissance in the United States. Baker Stanley Ginsberg gives us a primer on the terroir of rye and shares his recipe for Swedish limpa from “The Rye Baker: Classic Breads from Europe and America.”

Read More

 

April McGreger’s Sweet potato biscuits

Sweet potato biscuits are perfect additions to your breakfast, lunch and dinner plates. With or without butter and preserves. Around the holidays, sweet potato biscuits are often eaten with slices of salty country ham. Don’t dare confuse sweet potatoes with yams though, or McGreger will school you on that.

Read More

 

What is a Cuban pie?

For the past two years, KCRW’s yearly pie contest has featured a “World Pie” category that is inspired by a current exhibition at UCLA’s Fowler Museum. This year, we give you the “Cuban Pie” category, a nod to the “Nkame: A Retrospective of Cuban Printmaker Belkis Ayón,” which opens on Sunday, October 2.

Read More

 

Judges: On your mark, get set…PIE!

We are excited to announce this year’s panel of judges which consists of some of LA’s best tastemakers: 2016 James Beard Awardee for Outstanding Pastry Chef Dahlia Narvaez (Mozza), Meadow Ramsey (Sqirl), the Los Angeles Times’ own Jonathan Gold and test kitchen director Noelle Carter, plus many more!

Read More