Sage Trifle

QUICHE LORRAINE IS NAMED FOR the Lorraine region of France.  I am not an expert on France, French cooking, and especially the French l...

GRATED APPLES ARE COOKED briefly before baking in this traditional Irish dessert. Apple Amber (don't you love the name) is a lightly...

GREAT NEWS! BAKLAVA is easy to make. If a restaurant we choose is open all afternoon, and many are not, we often like to dine around th...

This recipe may look complicated, but it is really as easy as. . .um, pie. Easy as pie, that's it.  I tried to find out who should be...

On Memorial Day, Alice wandered into the kitchen and asked what she could do to help. When I asked if she wanted to make the blueberry pi...

This is a recipe from another one of my old hippie cookbooks, Cabbagetown Cafe Cookbook. I have spoken before about my love of quiche. Quic...

A couple of days ago, Pritchard Parker told me he would like pie.  I had been baking many, many cookies, then a cake, then brownies and he ...

I must like triangle shaped food.  I didn't realize this about myself until I was organizing some of my photo files. I kept seeing mor...

 Last fall, I posted about the heirloom Candy Roaster Squash, which is native to the Southern Appalachian Mountains, here and a Candy Ro...

Remember the folder of old recipes I brought back last summer from a trip to my Parent's home, and my hometown, in Alabama? When I was...

This is a recipe from allrecipes.com and is called "Apple Pie by Grandma Ople". Moshasmama, who submitted it states: "This ...

This is a July 2002 recipe from Gourmet Magazine. The recipe claims to be easier than making a cherry pie, but I beg to differ. Two pie cru...

With extra pulled pork, I made a pie. I placed the first of two piecrusts into my favorite pie plate. I put 4 cups of pulled pork into a mix...