Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Tag: pie crust
It’s not Thanksgiving without apple pie. Stephanie Rosenbaum shares step-by-step instructions for this holiday classic, better than you’ve ever made before.
If you haven’t heard of Kate McDermott, you’re missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate’s crust an “absolutely perfect crust.” That’s about the time I started stalking Kate. I’d go to her website to see if she was planning on teaching in the Bay Area. No luck.
A lot of books make a big fuss about technique, so much that anyone would be convinced that you need an advanced degree from Pie Crust U to turn out something worth eating. But I’m here to tell you that what you need is flour, butter, a little salt, and lard. Yes, lard.