Baked Sunday Mornings: Rolling out a good ol’ apple pie

I’m highly suggestible when it comes to baking. Give me an appealing recipe, an enticing photo, a whiff of a good baking idea, and if I have a little time to myself (or even if I don’t), I’ll assemble the ingredients and be on my way.

You don’t need a reason to bake, though the . . . → Read More: Baked Sunday Mornings: Rolling out a good ol’ apple pie

Lacing a pear pie with rosemary

Be wary entering the pages of Southern Living magazine. You may be entranced to the point of pie-making.

Take me, for example. A couple years ago, I was given a copy of the Thanksgiving issue of Southern Living by a colleague. A year hence, I was not only a subscriber but rolling out a cheddar . . . → Read More: Lacing a pear pie with rosemary

Remembering a ‘forgotten’ food writer

“Never grow a wishbone, daughter, where your backbone ought to be.” — Jennie Paddleford to her daughter, Clementine

How is it possible that, in the four years I attended Kansas State University, majoring in journalism, spending two years working on the school’s daily newspaper, The Collegian, and even planning and putting together a weekly . . . → Read More: Remembering a ‘forgotten’ food writer

Handling pies of petite proportions

As stone fruits, berries and even apples come into season (their true season), one realizes it is also the dawning of pie season. We tend to link pies to Thanksgiving most often, but it is the heart of summertime that pies, made bursting with fresh fruit in season, are at their zenith of flavor . . . → Read More: Handling pies of petite proportions

Keying in to flavorful citrus

Have you ever juiced a key lime? You can get blood more easily from a turnip or paint from a marble. Yet, I spent an afternoon recently wrangling with these tiny green but potent creatures, feeling oversized myself, giant wooden reamer in hand, as I violated nearly a dozen limes for the mere 1/2 cup . . . → Read More: Keying in to flavorful citrus

Thanking past cooks for a special book, pie

We come to find things in a seemingly roundabout way…or do we? Perhaps it is true that there are no accidents and that coincidence is not merely that. What led me to a most delicious pie recipe was my mother, whose fancy and instinct was successfully piqued as she nosed through her own mother’s very . . . → Read More: Thanking past cooks for a special book, pie

Envisioning a Greek yogurt cheesecake

From the moment I tried Greek yogurt, I was spoiled for no other. Its firm, creamy, rich texture makes other yogurts seem watery, loose and bland by comparison. Eating a honey-flavored Greek yogurt topped with fresh blueberries one evening, my friend and longtime collaborator pronounced, “This would make a great cheesecake. You need to make . . . → Read More: Envisioning a Greek yogurt cheesecake

Weaving a lattice for a dried cherry pie

Lest you all begin to sniff that writing about a cherry pie in August (that was actually made in late July) is a tad off-season (and I can hear you sniffing, so don’t pretend you are not), let me tell you a little of how the Siouan peoples described a couple of their summer months . . . → Read More: Weaving a lattice for a dried cherry pie

Pie of the month: Squaring off chess pie

How does one keep a memory alive? By revisiting it again and again as if it were a favorite destination. If the memories are from trips, one can return to a place through souvenirs, photos, musings in a travel journal — and recipes.

My recent trip in Nashville had me on a quest to try . . . → Read More: Pie of the month: Squaring off chess pie

Field Trip: Noshing in Nashville

I learned a number of things on a recent trip to Nashville (my first visit to what I consider the real South). Among them: Mentioning a fried baloney sandwich gets people moving nearly as well and as swiftly as yelling “Fire!”

The difference being people move away from a fire; people move toward the . . . → Read More: Field Trip: Noshing in Nashville