Mixed-Berry Pie

As I was thinking back on the pies I grew up eating, I realized that my family’s repertoire was fairly limited; we made rhubarb, lemon meringue, pumpkin, and apple pies. For the most part, anything beyond that came from a pie shop or grocery store freezer case, with the number one choice being a [...]

Mo Better Pie

For the benefit of any of my readers living in a primitive society where the following statement is not commonly accepted, let me reiterate: There is no such thing as too much pie.
While stone fruits are in season I am having a fun time playing around with different combinations of fruit, different additions to the [...]

Apricot Orange Marmalade

Making your own jam is quite honestly a lot of work, no matter how you cut it.  Cutting is literally a big part of making any jam, but the real work is babysitting it as it cooks.  When making jams, jellies and preserves, the mixture must be cooked until it reaches the jell-point to ensure [...]

Pie Eyed

Let’s talk about pie, shall we.
First off, it just makes sense.  A pie is like a well-wrapped present—the wrapping itself is a treat, but inside, there’s something else.  And this something, you get to eat.
Pie is perfect; or it can be.  And when I say it can be perfect, I’m not talking about  a crust [...]

Apricot Pie

Apricot Pie In Memory of the Marrotte Girls
The Marrotte “girls” were my great-grandmother and her sisters, the youngest of which was about seventy when I was a kid, but everyone called them the girls none the less.
They were not actually known for making pies, but they were known to go out of their way to [...]

A Summer Menu

A Different Take on Summer Classics
This Fourth of July I dined with a small group-just six of us in all, and we wanted to do something a bit different.  Many of the gatherings held during the summer these days are either a ribs-and-chicken or hamburger-and-hotdog affair.  Since we can get those anytime, we wanted to [...]