Are there still people out there pretending that quiche is some kind of effete food? Because that’s bosh. When done well, quiche makes for a delightful savory breakfast or brunch (or even a mean lunch or dinner alongside a simple green salad). It’s rich with egg-and-dairy custard that makes for a lovely contrast with a …
Pies and tarts
If the world is divided into cake people and pie people, there’s a special subset of pie person that’s a tart person. The difference between pies and tarts is murky. Both are round with crust and some kind of sweet or savory filling. One can make generalities: pie pans have sloped sides and tend to …
I have a confession to make. I don’t love pumpkin pie. I mean, it’s not bad, exactly. I don’t hate it. But it rarely lives up to what I want a special occasion dessert to be. At Thanksgiving, when dessert rolls around, I’m more likely to go for the apple pie, or, if I’m really …
This gingersnap tart crust is seriously easy. It’s even easier than my shortbread tart crust (and it’s chocolate variation), which is already a cinch to make. And this one is delightfully aromatic and brings gingery heat to your tart crust. This crust has only two ingredients: gingersnap cookies and butter. That’s it. (I know, the …
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 …
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 …