Appearance, Cooking, DIY, Fruit, Pie, Savory, Veg, Vegetarian »
As promised, here is the recipe for the savory fruit pie I demonstrated at The LA Times The TasteLA food extravaganza on Sunday. I say fruit because, after all the tomato is a fruit which is one reason why this particular pie is so easy to throw together. The tomatoes act like berries, bursting apart once the heat of the oven penetrates the pie. …
This Labor Day, enjoy a classic Blue Ribbon Deep-Dish Apple Pie from Amy Traverso’s Apple Lover’s Cookbook.
Traverso recommends precooking the apples to lock in a beautiful shape before you bake.
Audio, Farmers Market, Fruit, Pie, Pie a Day, Recent Shows, Recipes »
On this week’s Market Report, Cooks County’s Roxana Jullapat tells Laura Avery about cooking Spitzenberg apples with Tomcord grapes to make a Grapple Pie.
These Plum-Licorice Hand Pies come from Good Girl Dinette’s Diep Tran.
Tran says the recipe is inspired by Vietnamese preserving traditions, which favor candying over jams and jellies.
Enjoy these Brown Sugar Mango Hand Pies with dinner tonight?
They come from Proof Bakery in Atwater Village.
We love Hourie Sahakian’s desserts at Short Cake.
So we think you’ll love this Nectarine Ginger Pie. The crumble on top uses nutmeg and three different kinds of ginger.
Today’s pie comes with a story.
All recipes have histories, but we found Lisa McNamara’s Apple Pie alongside her essay in the beautiful collection The Cassoulet Saved Our Marriage: True Tales of Marriage, Family, and How We Learn to Eat.
McNamara describes learning how boys’ hearts can be won with baked goods, but that a well-cooked meal does not always mean a successful relationship.
This Blueberry & Blackberry Pie comes from Lena Kwak, who created The French Laundry’s gluten-free Cup4Cup flour.
Today’s Sweet Cherry Pie comes from Noelle Carter of the Los Angeles Times Test Kitchen. Make it with the last of the fresh cherries at the market; later in the year you can use canned.
On Sunday, September 1, Carter will be co-hosting the newspaper’s THE TASTE Labor Day Block Party with Nancy Silverton. Evan will be doing a demo.
This week on the show, Evan talks to Ghillie James about getting the most out of your freezer.
For Pie-A-Day, she gave us this recipe for Late Summer Frangipane Tart.
You can use frozen fruit, store made-ahead pie dough in your freezer, and even freeze the whole tart if you’d like to bake it before you need it.