Okay, y'all. I've been reading the Farm Journal's Complete Pie Cookbook (from 1965), which has some droolworthy ideas for retro pies, both sweet and savory. I had plenty of leftover meat from the chicken I roasted last week, and the recipe for "chicken spoonbread pie" caught my eye as easy and tasty ( Read more... )

With Thanksgiving around the corner, I have a very important question to ask you:

If you were a pie, what pie would you be, and why?

Think of the pies in the movie "Waitress," if you need inspiration. Ideally, your pie will be something that a) represents you, b) involves flavors you love, and c) would taste good as a whole, but you're welcome ( Read more... )

Yesterday, I made this soup: lots of red bell peppers, onions, garlic, homemade chicken stock, fresh thyme, and more. The smell was reminiscent of a good ratatouille. It was stunningly flavorful served warm, but I packed it off into the fridge ( Read more... )

Thus far, I've done a lot of cooking, but not so much work. At least I have the evening left (and a four-day weekend, between today and Yom Kippur on Monday).

( Commentary and recipes for stuff, including mushroom-leek pasta, roasted tomato sauce, and dijonnaise bluefish. )

There's a dish that's almost ubiquitous in Israel -- you serve it with falafel, on the side of a meal, as part of a spread of appetizers -- and almost unknown here: pickled turnips. They're raw turnips, cut into nice little chunks and pickled with beets, so that they take on a pretty pink color. Crisp, vinegary, and flavorful, they're an awesome ( Read more... )

The last few months have involved using up the food in the recesses of my freezer and pantry, and this week, that meant a can of pineapple chunks, maraschino cherries, shredded coconut, and eggs: piña colada upside-down cake ( Read more... )

I think I need to record this recipe, which I more or less just invented to use up Stuff, because . . . oh, yes, yummmm. The impetus for its invention was the chicken wings in my freezer waiting to be used up, and the fact that I had neither butter nor Red Hot sauce to make Buffalo wings. Also, the fact that I like neither the calories nor the ( Read more... )

The origin of this dish was in a reception at the school tonight; they always have loads of leftovers, and tonight had even more than usual. Rather than gather a piled plate of cheese, crackers, crudites, and fruit as my dinner, I filled up a couple of disposable water glasses -- one with a mixture of cheese cubes (Swiss and some kind of gouda, ( Read more... )

• This recipe I just invented is really, really good. ( Spiced dark chocolate pudding with coconut and almond. )

Used this recipe as a starting point. Boiled half a pound of rigatoni in salted water, drained when al dente. Meanwhile, heated olive oil and added a few cloves of garlic that had been peeled and smashed lightly, turning them to brown on both sides. Once mostly brown, added 1/3 lb of good Italian sausage, made fresh at the corner grocer's. ( Read more... )