I turned a few apples into filling and wanted to make hand pies, but I didn't want to deal with...
You do know how to make a pie, don’t you? Now’s the time!
browse the recipes:
Peach and Blueberry Pie
"It snowed here this weekend, but I'm going to pretend it's still summer." Sounds good, Kristine,...
Tin Foil Shrimp Boil from The Campout Cookbook
This shrimp boil was our favorite meal of summer—and it happened on a camping trip! Thanks to...
Meyer Lemon Curd
Bi-Rite Market's selection of citrus is always something to behold, but especially when you...
Bittersweet Chocolate Ice Cream
Jane and I mixed up a couple batches of chocolate ice cream over the long weekend and this was our...
Watermelon and Jicama Salad
Watermelon and jicama are refreshing on their own, but combined you've got a salad. And once...
Nectarine Blueberry Cobbler
I've been riffing on nectarine cobbler since Gourmet magazine published a couple versions in 1992...
Saffron Rosewater Ice Cream
A small scoop of saffron ice cream concludes dinner on a sweet note without being a sugar bomb. I...
Grated Carrot Salad
The next time you need to bring something to a summer BBQ, make this grated carrot salad. It's...
Spicy Purple Slaw
You're on your way to making a slaw when you thinly slice any sturdy vegetable. For dressing, you...
Nepenthe’s Bean Salad with Fresh Herbs and Vinaigrette
"Taste your ingredients" is something I always say when I'm teaching a class, and it is especially...
High-Altitude Angel Food Cake
One kitchen tool Williams-Sonoma has yet to color-coordinate and over-market: angel food cake...
Yogurt-Marinated Chicken Skewers (aka Chicken Shawarma)
This spicy yogurt marinade takes chicken dinner to the next level. Skewer and either grill, broil,...
Pickled Red Onions
A batch of these pickled red onions will last in your fridge two or three weeks. Use a forkful to...
