I admit that I’m kind of obsessed with butter. I can’t figure out any other way to explain to you why I decided to spend a beautiful summer evening making it from scratch. No, it wasn’t a scene from Little House on the Prairie. It was more like Woman With A Bottle of Cream and Her KitchenAid. A totally different thing, really, from the laborious process described in mind-numbing detail in the children’s classic. It’s so easy, in fact, that I want t
Every once in a while, I have the good luck to come up with a recipe that makes people melt into little pools of helpless joy the minute they take a bite. This is one of those recipes. No pie has gotten more rave reviews at my office than CurvyMama’s Crème Brûlée pie. And since my office is full of reporters with wonderful vocabularies, I heard quite a bit of well-phrased rapture about this pie. The contrast of the silky-soft creamy filling with the lightly crunchy caramelized top sent my
Long Beach, Calif. Jongewaard’s Bake ‘N’ Broil In her ongoing search for great pie, CurvyMama has pledged to bring you reports from pie shops and diners across the country, wherever yummy pie can be found. In that spirit, I bring you today a report from a member of the CurvyMama Pie Posse, Jacqueline Macauley. I had been hearing about Jongewaard’s Bake ‘n’ Broil, in Long Beach, but hadn’t been able to get down there on my ma
I’ve already told you about the first of my two pie adventures in New Orleans. Now it’s time to tell you about the second. This one wasn’t a visit to a pie place, but to a pie guy. Yep. Nathan Winner, known as the NOLA Pie Guy. I found him by Googling “best pie in New Orleans.” I was on my way to the Big Easy for my Regular Job, and was bound and determined to squeeze in a couple of pie experiences. When I found Nathan, I was thrilled. Here was a pastry-sc
Since CurvyMama is always on the lookout for good pie, and good pie adventures, she made the most of a recent business trip to New Orleans and tracked down a couple of pie places to put on your list. We’ve certainly added them to ours. I was facing pretty strict limitations on my time in the Big Easy, since I was going there for a conference for my Regular Job. But I was determined to use every scrap of down time to find good pie, and a little advance Googling helped point me in
Nothing says “spring” like rhubarb pie, especially after the ##$$&*$&$%(%^&U! winter we’ve had here in D.C. And even though this alluring fruit popped up uncharacteristically early this year, it couldn’t have come a second too soon. When I spotted the reddish green stalks at my wonderful little market last week, I practically burst into tears. The winter’s really over! It’s spring!
From Los Angeles The Pie Hole CurvyMama goes to L.A. a lot, but often doesn’t get the time to scout out the great pie places lurking in the City of Angels. On a recent visit, though, we extended our stay and managed to squeeze in a joyous little jaunt to a pie shop worthy of your attention.
I had a stroke of supreme good fortune the other day: I got to bake pies with former Washington Post food critic Phyllis Richman. She was gracious enough to show me the secret to her favorite lemon pie. It was such a lovely afternoon! We sipped green tea and told stories while we rolled pie dough and mixed filling. Thanks to Phyllis, I learned how to make a lemon pie that you will totally love.
The winter cranberry fest continues! As I told you the other day, I’ve been answering the call of the cranberries that have been singing to me from my freezer. And what cheerier fruit is there to work with on a bitter snowy night (like the one we’re having in D.C. right now) than those bright red little globes? Listening to some good rootsy American music and staring at a bowlful of cranberries, I put together another cranberry chorus that I hope you’ll like. I have to say: I l
Sometimes making too much pie can make a girl wistful; wistful for the days of chocolate chip cookies, sour cream chocolate Bundt cakes, plum crisps and blueberry cobblers. In these very quiet, relatively pie-free January weeks, I’ve been listening to that voice from the past and making more homey treats.