This is the only pie crust you’ll ever need. It is easy to handle, freezes beautifully, crimps like a dream. The edges and top crusts lift up flaky and appealing and the bottom crust browns into a sturdy, buttery base. It’s a crust as easily made by hand as by machine. Learning to make one… Read more »
Posts By: Cathy Barrow
Squash Pasta, Whipped Ricotta, Fried Shallots, Sage, & Rosemary
In my mind, there is no greater compliment to a restaurant chef than rushing home to recreate the dish in one’s own kitchen. And that is what I have here. The most divine, clear, straightforward, perfectly balanced plate of pasta. One night in October, Nina June in Rockport, Maine, served me this dish and I… Read more »
Butternut Squash Soup, Scones, and Tortellini
Butternut squash is one of my favorite fall foods, but one squash (average 3 pounds?) is a lot of squash for two people. Here, I’ve detailed the life of one such squash in my kitchen, and how it fed us. When purchasing butternut, look for a long firm neck. The bulb is the least interesting… Read more »
Shrimp and Poblano Tacos
I went on vacation and took no photos of food. Oops. This recipe makes a kind of stew, not too liquidy, and when served as a taco filling, you’ll want a slotted spoon. I also loved the way it tasted over Mexican rice and in that case, I longed for the delicious broth and used… Read more »
Mushroom Stroganoff
I’m surely not the first to think of making a stroganoff from mushrooms, but the idea arrived when I was desperately trying to make dinner without going to the store. Perhaps these ingredients are lurking in your refrigerator, too. I had some baby bellas and shiitakes, but any mushroom will work. As a kid, I… Read more »
Stuffed Crust Sour Cherry Pie-lette
It’s just the two of us most of the time which means that almost any dessert is too much (except cookies, always cookies). Recently, I had a taste for pie, a freezer full of tart cherries, and this recipe, first printed in WHEN PIES FLY, my 2019 book on pies of all shapes and sizes…. Read more »
A tiny jar of tiny cornichons
Start by collecting as many tiny cornichons off the three vines that are making a jungle of the garden. Discover 4 “cornichons” as big as a toddler’s arm and about 15 tiny ones. Makes 1 8-ounce jar 12 to 15 cornichon cucumbers 1/4 cup kosher salt plus 1 tablespoon 3 to 4 tiny white pearl… Read more »
Every Day Hot Sauce
This bright red hot sauce is an integral part of the pantry as well as the most welcomed gift. Find a pepper you love. I love cherry bell peppers and now I grow them just for this sauce. Some people like fresnos. Others like habaneros. You be you. Remove the stem and core. Keep the… Read more »
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