This pie is a summer’s best, made with Maine blueberries, basil infused whipped cream, and a slight variation of Cook’s Illustrated Foolproof Pie Crust. I used lard instead of shortening because I’m an Eastern North Carolinian. If you don’t have lard on hand, butter or shortening will do. This recipe makes enough for 2 crusts (a top and bottom)
The Gist What the cookbook is: An in-depth reference book about all things peppers. What the cookbook is not: Solely and simply a cookbook. Who this book is best suited for: The curious and advanced home cook, the lover of peppers, or the master gardener. (Bonus for all three!) Three words to sum it up: Comprehensive,…
This cheesy spinach bread has enough garlic in it to ward off an army of white walkers. And make your belly very happy. The whole wheat spent grain bread adds a little heft to add a little more nutrition to the mix.
When your veggie bin runneth over, consider making a wok full of fried rice! Loaded with vegetables, it’s well-balanced, and it’s easy to make in a large batch, so there are plenty of leftovers for the week or weekend ahead.
This Feta Dip with Dates and Candied Honey Walnuts is perfect for a hot summer day and night. Everything about it, from the sharp, salty dip itself to the candied walnuts on top, is simple. And it’s delicious!
This recipe is a mashup of Bill Smith’s Atlantic Beach Pie and Taste of Home’s Lemon Dream Cheesecake, with a little tweaking here and there. It’s everything you want a cheesecake to be: rich and creamy balanced with citrus and a hint of salt from the saltine cracker crust.