This pie is the perfect taste of summer.  I can’t get enough of it.  Peach Raspberry Pie   Print Makes 1 small 6″ pie. Ingredients For the crust: 1 cup unbleached flour 2 teaspoons sugar ¼ teaspoon salt 4 tablespoons cold unsalted butter, diced ½ teaspoon apple cider vinegar 3-4 tablespoons ice cold water For [Click to Continue Reading...]

When I’m craving peach pie but don’t feel like indulging in a buttery pie crust, I make this.  It has all the same flavors of a peach pie, but in a meringue cup that doesn’t make you feel guilty.  I make these with white peaches because they are my favorite, but yellow peaches are also delicious. Faux [Click to Continue Reading...]

While I’m in Austin for a bit, eating my weight in pancakes at Magnolia Cafe and Kerbey Lane, please make these and think of me.  The rhubarb compote is entirely optional here.  If you’ve never tried green rhubarb, I urge you to make this.  I find green rhubarb to be more floral and less sour than the red variety.  [Click to Continue Reading...]

Pound cake, laden with butter and sugar, is a true Southern delight.  The moist, dense crumb of this cake can’t be beat.  It’s great on its own, but the stewed plums really take it over the top.  I find one plum to be enough for two servings, but if you like lots of sauce, go ahead [Click to Continue Reading...]

This recipe does not just make two scoops of ice cream.  How sad would that be?  But it is a recipe for a smaller batch of ice cream that two people can share over a few days.  My honey loves strawberry banana yogurt, so I decided to turn it into an ice cream flavor.  This [Click to Continue Reading...]

  I use store-bought refrigerated pie crust for this recipe.  Why?  Well, normally I’m a big advocate of making everything from scratch.  I don’t even buy tortillas or bread anymore.  But when I was creating this recipe I remembered my favorite pie that my grandmother used to make.  Around the holidays, all the adults ate pecan [Click to Continue Reading...]

Is your garden overflowing with zucchini?  I have no sympathy–we picked almost 9 pounds of zucchini in one day.  I planted 6 zucchini for just the two of us.  Crazy, I know.  But I figured I would eat one every day with an orzo salad dressed with a lemon-mint vinaigrette.  This is one of my favorite lunches.  [Click to Continue Reading...]

 This isn’t just blueberry cobbler.  It’s blueberry cobbler with cornmeal biscuit topping.  The addition of fine cornmeal in a biscuit makes for a sweet, tender topping for the juicy berries.  The blueberries are dressed simply in lemon juice and a pinch of cinnamon.  This dessert begs for a scoop of vanilla bean ice cream and two [Click to Continue Reading...]