Every Thursday on the Good Food Blog we share a recipe from our archives.
Food historians Marilynn and Sheila Brass cook up the past by using abandoned recipes of long ago in their book, Heirloom Baking. The Brass Sisters have amassed a collection of heirloom recipes that transcend the ingredients to become living histories of the people who created them.  They first shared this recipe for Lannie’s Lord Have Mercy Sweet Potato Pie on November 10, 2007.
Keep reading for the full recipe…

These days it’s more than a phrase of authorship.  It’s a gauntlet thrown down to remind us of how much we’ve ceded to the rest of the world and why we should take a look around us to support those folks who are, well….us.  What we often forget is that food is the one thing that we still make in America all over America that is affordable, accessible and easy to support.
While many of us have walked back into our kitchens as an economy move (it’s a great place …

Sam’s Pie earned him a second place ribbon in the Fruit Pie category at the Third Annual Good Food Pie Contest.  Read Sam’s story below…

As an amateur baker I was thrilled to place second in the Fruit Pie competition behind  pastry chef Stephanie Shaiken of Crust. And I might add that being able to say “Jonathan Gold ate my pie” brings me great joy. I am a CA native with a long history of work in the arts – specifically theatre. I am an artist in residence through the …

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 Lynn:

My friend wants to order 20-ish not-too-expensive rustic fall pies for her wedding in late Oct. Any suggestions?

Ok, Lynn, we immediately run into definition problems here. What is “not too expensive”.  And what are “rustic”?  As my mother always reminds me we can run over to Marie Callendar’s and get a quite edible pie for $7.  I’m …

PIE-A-DAY #79
This recipe comes to us from Stark Bar, at LACMA. This specialty cocktail will be offered all day during the Third Annual Good Food Pie Contest for $10.
 
PIE COCKTAIL
2 oz Liquor43
1 oz fresh squeezed lime juice
3/4 oz heavy cream
*graham cracker rim

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. …

I’m so happy that Teri Fox will be joining the judges to pick the winning pies at the Third Annual Good Food Pie Contest.  There were so many wonderful stories submitted, it was hard to choose, but Teri’s story won my heart.  I’d like to share it with you all today…
Gramma tripped, dropping her banana meringue pie on the top step of our back porch the summer I was seven.
I cried. Gramma cried.
Goldie, our dog, headed for the pie, but Uncle Jake grabbed the pit bull, …

PIE-A-DAY #75
This recipe comes to us from Akasha Richmond, Chef at Akasha in Culver City and author of Hollywood Dish where this recipe is taken from.

Keep reading for the recipe…

PIE-A-DAY #74
This recipe comes to us from Gillian Ferguson, a Producer for Good Food  as well as all around food enthusiast, maintaining her blog I Have a Lemon Tree.

Evan and I have discussed this many times.  There is pie and there are tarts.  Pies and tarts share the same foundation and often the same fillings.  So what’s the difference?  I asked Evan to weigh in…
I just want to say this out loud for all to hear.  Yes, there is a difference between a Pie and a Tart.  Yes, they both have …

PIE-A-DAY #73
This recipe comes to us from Amelia Saltsman – writer, cooking teacher, television host and author of the award-winning book The Santa Monica Farmer’s Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm.

I’ve been obsessed with savory tomato pies and galettes all summer. When that kind of infatuation comes over me, I make lots of mini-versions, playing with lots of flavor combinations before scaling up. They’ve all been tasty, but today I hit upon my end-of-summer favorite: a galette filled with a generous …