Several Good Food listeners heard the audio clip where I described how to confit turkey legs (which has become a standing Thanksgiving tradition) and asked for the written recipe. I’ve written it down below, along with a few ideas for leftovers. I love this dish so much that last year I made it again, the week after Thanksgiving.
Meat that has been confit (ed?) is just like any other meat but more so.  It has a silky luscious texture that begs to be used in oh so many dishes. After …

Evan’s solution to perfectly moist turkey is to cook the legs and breasts separately. For the past few years she confits the legs and thighs in duck fat and roasts the breasts on the bone in the oven. The result is turkey meat that falls off the bone. In this clip she describes her method for cooking the legs in duck fat.
Evan’s Turkey Leg Confit by KCRW

PIE-A-DAY #77 + #78
For our last PIE-A-DAY post, Evan shares a special twofer pie slam to inspire our contestants for their big Sunday unveiling at the Third Annual Good Food Pie Contest. Good Luck and see you there!

This Pie is my salute to summer’s passing.  It comes from my original Pie-a-Day Posts in 2009 and was inspired by Martha’s famous Tomato Cobbler.  I was inspired to make it again by Amelia’s Pie earlier this week and the incredible   assortment of baby tomatoes in the farmers market right now. …

PIE-A-DAY #65
If you like eating pie for breakfast as I do this is a great pie to try.  You’ll notice from the photo of the slice that it’s not too full of apples.  The Gravensteins are lovely and become very tender and collapse a bit.  If you want a higher pie just use more apples than are called for in the recipe and adapt the other ingredient amounts.
This pie was inspired by a leisurely stroll through one of my favorite gourmet food shops, Surfas in Culver City, CA.  There …

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Valerie:

I am in need of sour cherries and cannot find any! Did I miss them? I am craving a fresh cherry pie!

If you’re in Los Angeles, you’re definitely out of luck.  Cherries are the first stone fruit to appear during summer and they usually have a pretty short season.  Couple that with the torrential rains we had …

PIE-A-DAY #39
If you’ve read my pie posts over the past couple of years you know I have a dread of cornstarch.  For some reason I can intuit the amount of flour needed to thicken the juices of most fruit pies, but with tapioca or cornstarch I haven’t had such good fortune.  The filling of the pies either come out too loose or so thick they’re like some weird industrial foodstuff.  Finally I had the brilliant idea of actually looking up the thickening table in Rose Levy Barenbaum’s The Pie …

PIE-A-DAY #26
I have a friend named Grace.  She’s 12.  I’ve known her since she was a little one.  She has been lucky enough to grow up in a family where her parents cook.  Her Dad is one of the most passionate and talented hobby cooks I know.  She was never shooed out of the kitchen or told that she wasn’t ready to participate.  As a result, she’s a pretty passionate cook herself.
Last week, I was cooking at their house and Grace showed up with Rainier Cherries and Yellow Nectarines …

This week on Good Food, we’re tapping into our archives for the holiday weekend; the theme is traveling.  A segment that I love is Evan’s conversation with her good friend Elizabeth Minchilli, a writer living in Rome.  They talked about artichokes and the hundreds of ways that Italians eat them.  One way that Romans enjoy artichokes is fried: Carciofi alla Giudea.  Below is Evan’s recipe for the dish, which first appeared in Bon Appetit.

Keep reading for the recipe…

Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Simeon:

I just tried something that didn’t quite work. I have access to an obscene amount of mulberries, and I tried to combine them with rhubarb (which I also grow) because I thought that the bland sweet of the one and high acid of the other would balance well together as a pie filling, or maybe in a …