PIE-A-DAY #21
This recipe comes to us from Beth Kendrick, avid baker and author of the novel, “The Bake-Off.”
Keep reading for the recipe…

When Laura Avery and I tape the Market Report, Chef DJ Olsen of Lou Wine Bar is one of our go-to chefs.  He always has a fascinating idea for a market ingredient.  This week, he’s excited about morels and porcini mushrooms which he buys from David West.  At the restaurant, he’s infusing Bomba rice with a morel cream and serving it with Guinea Fowl.  It sounds amazing and the recipe is below…

Every week 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 Tony:

There is a sale on lobster tails. I love lobster but have no idea what to do with the tails. Any ideas?

Run and buy them! The tails are the home cooks bonanza of easy and impressive meals. Once you have the tail, cut it with a sharp knife down the back. Make a small …

PIE-A-DAY #16
This pie comes to us from Kate McDermott of Art of The Pie in Seattle, Washington. Kate was featured in Seattle Magazine’s Best of 2010 and teaches many Pie Baking Workshops and Classes.

Keep reading for the recipe…

PIE-A-DAY #9
Make your Fourth of July preparations early this year with this recipe  from Jane in Concord, MA. She likes pie so much she developed a website devoted to pie recipes and pie stories.

The 4th of July is one of my favorite holidays, always celebrated with great fanfare,so I figured, why not make a colorful pie to add to the festivities? Here in New England we keep our fingers crossed that we’ll still have fresh strawberries by July 4th. Usually our local blueberries aren’t quite in, but you can …

PIE-A-DAY #6
This recipe is from Carrie Cusack of LA’s Simplethings Sandwich & Pie Shop which features three different pie sizes (cutie pies, simple pies, and big pies) as well as sandwiches, soups, salads, and pot pies.

Chocolate Cream Pie was a childhood favorite of mine. My Auntie Clara would make it every year for my birthday. It was the basis for my career in pie. She passed away before I ever got her recipe and worked tirelessly to replicate it. Now, it’s perfect! I constantly have people tell me …

Pie-A-Day #3
This pie comes to us from Tyra Abrams, of Magnolia Bakery. Find from scratch cupcakes, cakes, pies, and other sweet treats at their Mid-City LA location on 3rd Street.

“Blueberry Jamboree brings back memories.   My first taste of this festive sounding dessert is etched upon my mind indelibly.  The first bite is so cool, light and delightfully creamy, with fresh blueberries that burst in your mouth and a nutty pecan shortbread crust lending the perfect texture and flavor.
It takes a very special dessert to create a lasting …

PIE-A-DAY #2
This pie comes to us from Erin McKenna, the founder of Babycakes, a New York City and downtown Los Angeles Kosher, vegan, gluten-free bakery.

This recipe came about because of an America’s Funniest Pets re-run (once is hilarious, twice is torturous). In my boredom, I grabbed a bag of Oreos, a pint of ice cream, and some stray chocolate sauce. I pushed crushed cookies into the bottom of a pan to create a crust, packed it with ice cream, and drizzled chocolate on top, and suddenly talking cats weren’t all that important …

Tomorrow officially begins KCRW’s Summer of Pie.  For the next 3-and-a-half months, we’ll be posting about pie every single day.  Evan’s been baking like crazy lately and we’re starting get recipes in from some of our favorite chefs and writers.  A shortcut to all of our Pie-a-Day blog posts is here.  Here are some things you need to know:

The 3rd Annual Good Food Pie Contest will be held Sunday, September 18 from 2-4 pm at LACMA.  We’ll have the entry form up soon.
In honor of our location, LACMA, we’ve …

Paul Osher is the chef/owner of Bean & Thyme, which sells farmers market dishes at the Sunday Main Street Market (in Santa Monica).  He makes a cherry barbecue sauce using Murray Family Farms’ Brooks cherries.  The sauce is served with Jimenez pork (loin or shoulder).
Paul admits that he doesn’t have a formal recipe, as he usually makes a huge vat.  So, he jotted down an impromptu-recipe (keep reading).  Hear him explain the recipe this Saturday on Good Food’s Market Report.