Conjure the ghost of pies past by making this mostly forgotten “Cronut of 1946.”
In classic Smitten Kitchen style, the recipes in Perelman’s new book are for the kinds of dishes you make once and then suddenly find yourself making again and again.
Flying Pigs Farm’s frozen dough is entirely innocent of both trans-fats and machine handling, looking as lovely as if I’d raised the piglets and ground the wheat myself.
“Honey pie” — which I used to call my husband, back when he was just my boyfriend — stars just honey and eggs with butter and a little vanilla and nutmeg. Stir it up for your valentine.
Pie is about the only thing that could make our book picks better. Enter before this Saturday, November 30, for a chance to win both a Four & Twenty Blackbirds pie and a copy of their new cookbook!