Cook, Eat & Explore with Food Writer, Cooking Teacher & Cookbook Author, Nancie McDermott
It's Halloween season and that means time for ....Pumpkin Pie? Wait, what? You heard me right: My Trick-or-Treat goodies list include pumpkin pie minis and here's why. They are easy-as-pie to make, cute and inviting, easy to serve, and full of deliciously seasonal pumpkin spice! This is my ...
Though they seldom appear on standard lists and menus, black walnuts are both growing on today trees and widely available for purchase in supermarket produce sections and by mail order. Even back when they were familiar as a Southern pantry ingredient for baking and sweets, ...
Halloween calls for treats and goodies, so here's a double-delight from me in cupcake form: My pumpkin spice cupcakes, topped with creamy pumpkin frosting and a confetti of varying spooky-season sprinkles! These are fun to eat, fun to make, and fun to share! This is my second post for ...
Fall leaves coming in and those scents you love, but what is the best things about fall besides pumpkin spice? Apple Pie! Warm, gooey fresh apple pie with the hint of spices. Time to EAT! In a beautifully written and handsomely illustrated book called Old Southern Apples, ...
I say "Halloween pumpkins" and you say what? "Big spooky Jack o' Lanterns with candles inside!" Better idea: Make my easy pumpkin soup for a Trick or Treat-worthy supper! Topped with roasted pumpkin seeds, it's your quick lunch and dinner in a dash, throughout these Halloween season ...
Pie Time! Pumpkin pie has been on my A-list forever, and I've never understood why we relegate it to the holiday menus between November and January 1st. Delicious? Check --- Simply and swiftly made? Check --- Made from accessible inexpensive ingredients? Check --- Popular? Check! Perhaps its ...
No-Crust Coconut Pie? This Coconut Pie is one of two recipes in Southern Pies with no crust to keep it all together, this makes a homemade dessert is within reach even when time is short and attention to detail isn't an option. Not that every pie in the book is quick and ...
"I miss summer!" my husband Will said as we sat out on the deck yesterday evening, with a little merlot and smoked salmon and pate from Harriss Teeter, and candles flickering to simulate the campfire we could have used had it been a wee bit cooler and had we been located a safe distance from our ...
Scalding the Milk? First pie I ever made, and it still delights me in every way. Scalding the milk is a technique seldom used in today's recipe instructions; it's gone the way of sifting flour and testing cake layers for doneness with a toothpick or a spear of broomstraw. It was part of basic ...
Simplicity itself, this Brown Sugar Pie is an old-timer. I suspect it's the great-aunt of the modern darling, pecan pie, though I thus far I have no documentation to support this guess of mine. You start this particular pie off in a 450 degree oven for a five-minute heat-blas; then ease it ...