Beirut-born fine art collector and advisor to London-based cookbook author, teacher and chef, Anissa Helou, shares a traditional Syrian recipe for Ma’Mul Bi-Fusto (Pistachio-Filled Semolina Pastries).
Baking, Pie, Recipes, Thanksgiving »
During a recent trip to Charleston, South Carolina, Good Food Pie Contest champion and Cofax Coffee chef/co-owner Nicole Rucker fell in love with the sweet potato pies at Martha Lou’s Kitchen. Here, she shares her own version, using baby garnet yams from Rocky Canyon Farms.
Pastry chef and culinary educator Robert Wemischner spotlights autumn quince with his recipe for Red Wine-Poached Quince Tarts.
Pastry chef Clémence Gossett explains the benefits of baking with whole grain flour and has some clever insider tips for those of us who might still be learning to bake with it.
Pastry chef Claire Ptak came up through the ranks of Alice Waters’ legendary Chez Panisse before opening The Violet Bakery in east London. Since making the switch to rye flour for these “chewy, rich, gooey, nutty chocolate treats,” she hasn’t looked back.
Rebecca Tosdevin was a new face this year at the 7th Annual KCRW Good Food Pie Contest for her Steak and Guinness Pie, which won Best in Show and first place in the Savory category. Always curious to learn the stories of our awardees and the inspiration for their creations, we invited Rebecca to the KCRW studios to talk pie.
Baking, Celebrity Chefs, Cookbooks, Pie, Recipes »
Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard H. Turner’s new book, Hog: Perfect Pork Recipes from the Snout to the Squeak, pays homage to the savory delights of his favorite animal. Flip through the pages of Hog, and you’ll find a handful of savory meat pie recipes, of course, as any proper English cookbook should include.
Baking, Recent Shows »
Rose Levy Beranbaum is the author of many cookbooks on baking and pastry. Her latest cookbook is The Baking Bible. This week on Good Food she shares her favorite tools for home bakers.
Baking, Cookbooks, Recent Shows »
In this recipe from Alice Medrich’s new book Flavor Flours, she pairs buckwheat with the rich sweetness of butter to create a sandy sablé cookie. Like all of the recipes in Alice’s new book, this cookie is gluten-free.