Not sure you’ve got what it takes to take home a ribbon at this year’s KCRW Good Food Pie Contest? We’ve got you covered.
Learn about art history, try a pie recipe.
Every year we get asked repeatedly what constitutes a pie for KCRW’s Good Food Pie Contest. So what are the rules?
Try this plum pie from Robert Wemischner that features a flaky almond crust.
Audio, Featured, Pie, Recent Shows, Recipes »
Cookbook author Martha Rose Shulman says savory pies are a great opportunity to eat plants without using the V word.
“I wish that wasn’t a word because it implies there’s this country called Vegetaria.”
If you love a flaky, non soggy crust with your pumpkin or pecan pie then blind baking is for you. If you’ve never heard of blind baking before, its a method where you bake a crust without the pie or pastry filling in it.
This method is not difficult, and you don’t need any expensive equipment. You can watch me blind bake in my Craftsy.com …
Custard, Featured, Pie, Recipes, Thanksgiving »
This recipe for Maple Buttermilk Custard pie comes from Emily and Melissa Elsen’s book The Four & Twenty Blackbirds Pie Book, Uncommon Recipes From the Celebrated Brooklyn Pie Shop. On this week’s special-edition Thanksgiving show, Evan talks to the pair about one of her absolute favorite topics–pie.
Headline, Holiday Food, Nut, Pie, Recipes »
Here’s my Thanksgiving present to you, my favorite recipe for Pecan Pie. I always found traditional Pecan Pie way too sweet, so over the years I tinkered until I discovered that adding bittersweet chocolate, cocoa nibs and a special espresso extract brings the sweetness into balance. You get the same hit of gooey pecan goodness, but the espresso and chocolate deepen the flavor. Both cocoa …
Eating, Featured, Holiday Food, Pie, Thanksgiving »
Are you just now realizing that Thanksgiving is coming up and that sense of panic is starting? Relax. These days there are so many high-quality choices for Thanksgiving To-Go that it isn’t worth stressing about trying to do it all.
Featured, Meats, Pie, Recent Shows, Recipes, Restaurants »
This is what chef Gabriel Rucker of Le Pigeon calls an “F You” recipe.
Well, sort of.
The tête de veau (calf’s head terrine made from a whole veal head) in Rucker’s new book Le Pigeon is the quintessential “F You” recipe. (Even Rucker claims he had trouble sourcing an entire veal’s head with the brain still intact.) In comparison, this recipe for Smoked Rabbit Pie with …