Classic apple pie, when it’s good, is a delight to eat. And when it’s mediocre, well, it’s still pretty good. And for years, I made mediocre apple pies. I mean, they were good enough, especially when they were accompanied by a scoop of ice cream or a cup of piping hot coffee, but they weren’t …
Recipe
There’s a great big world of pie decoration out there from the simple to the insanely complex. And while I love a nice rustic free-form galette (like this blueberry galette or this cherry galette), there’s something wonderful about the linear orderliness of a lattice-top pie crust. A lattice is a lovely way to top a …
I’ve spent years dissatisfied with my pie crusts. They were okay. I mean, I still had pie. But, no matter whether or not I froze the butter or added vodka or vinegar or hauled out the food processor or used a pastry cutter, they always managed to be a little too dry to too soft …
When it comes to weeknight dinners that clock in under half an hour and still manage to taste like something real—a little bit cheffy, even—it’s tough to beat this ricotta pasta. It’s a sort of cousin to cacio e pepe, in that in its soul it is a cheesy, creamy tangle of long noodles flecked …
When it comes to cocktails that feel cozy, it’s tough to beat classic Irish Coffee. It’s a simple mix of hot brewed coffee, sugar, whiskey, and gently whipped cream. There’s an often-told story that Irish Coffee was invented in 1943 in Foynes, Ireland when a flight bound for New York (by way of Canada—what with …
Pasta e ceci is a humble dish. In Italian it means “pasta and chickpeas,” and at its base, it’s just that. But it’s so much more than the sum of those simple parts. I was first introduced to pasta e ceci when I studied abroad in Rome, years ago when I was in college. It …