Recipe: Apple Pie

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.

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Market Recipe: Eggplant Caviar Wraps

Eggplant caviar has a great ring to it. Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook, serves it with fresh Italian basil leaves and feta cheese for an herby appetizer. She says you can make this dish with Italian, Vietnamese, Thai, or Middle Eastern flavors depending on your preference.

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Vegetarian Recipe: Green Zebra Gazpacho

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Amelia Saltsman is author The Santa Monica Farmers’ Market Cookbook. She first shared this recipe for Green Zebra Gazpacho on August 23, 2003.

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Recipe: Mocha Ice Cream Pie with Biscotti Crust

Today’s Mocha Ice Cream Pie with Biscotti Crust combines two lovely breakfast items into an even lovelier dessert.

It comes from the book Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More!, written by Lindsay Landis and Taylor Hackbarth.

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Recipe: Apricot Hand Pies

Looking for a way to use up those last summer apricots? Try Michael Chiarello’s Apricot Hand Pies, from his book Live Fire.

Live Fire explores cooking with a variety of hard-core outdoor grills. Chiarello makes these pies in a hot box (known otherwise as a box roaster or a Caja China). Originally used to prepare whole, charred pigs, it’s a large box made of wood and metal. You put the pig (or pie) inside, close the box, and burn charcoal over the lid.

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Recipe: Spinach and Feta Pie

George Abou-Daoud of Urban Garden gave us this Spinach and Feta Pie.

It uses filo dough, sumac, and a blend of herbs like cinnamon, cardamom, and coriander.

Abou-Daoud recommends using feta cheese from Greece or Lebanon. He says it’s much tangier than imports from France or Bulgaria.

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