This is a fast cookie crumb crust to make that really packs a lot of flavor. It pairs well with a surprising number of fillings. And I never bother to bake it. I just pat it in really well using a dry cup measure as
Continue ReadingNanette Davidson is a Resident Artist for Cooking at the John C. Campbell Folk School in North Carolina. She launched the cooking program there. She’s also a weaver, a member of the Southern Highland Craft Guild and the Slow Food Movement. Nanette's Lemon Shaker Pie CourseDessert, Pie Filling CuisineAmerican Ingredients Favorite Dough
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I'm so happy to share the recipe for the Peach Gallette I made with Roy and Jon during our episode honoring Jonathan Gold. We shot the show soon after Jonathan left us and feelings were raw. It was so lovely to get to spend the
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Food celebrating the Jewish New Year is generally characterized by sweetness as celebrants hope for a sweet and fruitful year. The most emblematic memory I have of the holiday is dipping apples into honey. I suspect you know where I going with this idea. The Jewish Journal asked
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It's KCRW Pie Contest season. Our 8th, if you can believe it. It takes a village to put the day together for the thousands who show up to appreciate and gorge on pie so this year we reached out to sponsors. We found a perfect one.
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