Tag: pie

Strawberry Rhubarb Tarts

Strawberry Rhubarb Tarts

It’s May Day! Celebrate spring with a recipe for rosy pink strawberry-rhubarb tarts.

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Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie

Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie

| March 7, 2011 | 2 Comments

Megan Gordon discusses how she goes about adapting a dessert recipe and why it even matters.

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Meet Marge: Bay Area Welcomes New Baking Business

Meet Marge: Bay Area Welcomes New Baking Business

| January 24, 2011 | 6 Comments

Megan Gordon introduces us to her new baking business, Marge. Pie, anyone?

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Bicoastal Pie

Bicoastal Pie

| January 10, 2011 | 0 Comments

The New York Times and NPR are saying pie is the new “it” dessert. Megan Gordon explores her two favorite pie shops–one West coast, one East Coast.

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Black Tart

Black Tart

Now’s the time for Black Tart, a warming dessert from the winter pantry, succulent with dried fruits, citrus, nuts, and spices.

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Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin

Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin

| December 10, 2010 | 2 Comments

Karen Heisler and Krystin Rubin first worked together to start Mission Pie, which is a for-profit business that serves sustainable food including sweet and savory pie. Heisler is also a co-founder of Pie Ranch in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Here are Rubin & Heisler’s picks for Bay Area food spots.

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Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce

Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce

| December 1, 2010 | 0 Comments

A pretty Southern belle of a pie, with little flair: classic golden graham cracker crust coated with dark chocolate ganache, sweet bananas, thick vanilla-specked pastry cream, and pillows of soft whipped cream swirled with salted caramel.

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Pie Palace Graces San Rafael’s 4th Street

Pie Palace Graces San Rafael’s 4th Street

| November 23, 2010 | 0 Comments

Another exciting opening in San Rafael: pie! Local resident, Megan Gordon, shares her thoughts on the little 4th street shop.

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Thanksgiving Pies 101

Thanksgiving Pies 101

| November 15, 2010 | 0 Comments

It’s snuck up on all of us. Somehow it’s time to start making shopping lists and gathering recipes. Thanksgiving is upon us, my friends. And for me, that means pie prep. Get ready with a few foolproof tips and an arsenal of starter recipes.

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Baking Pie with Kate McDermott

Baking Pie with Kate McDermott

| October 4, 2010 | 0 Comments

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.

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From Orchard to Oven Pie Workshop

From Orchard to Oven Pie Workshop

| September 23, 2010 | 1 Comment

Is there any nicer way to spend an autumn afternoon than bumping along in the back of a pickup truck, out to pick fresh organic apples for a pie? Pie therapist Stephanie gets tips from the pros at Two Rock Ranch’s Orchard to Oven Pie Workshop.

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Calling the Pie Therapist

Calling the Pie Therapist

| November 22, 2009 | 3 Comments

I’m here to tell you: there is NO magic about making pie crust. It takes four ingredients, about 20 minutes or less of hands-on time, and the results are so flaky, so buttery, so sublime, you will amaze your loved ones (and yourself) for life.

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Pie Crust and Sebastopol Gravenstein Apple Fair

Pie Crust and Sebastopol Gravenstein Apple Fair

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.

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Pie: A Separate Piece

Pie: A Separate Piece

| August 4, 2009 | 0 Comments

We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents — wagon-pushers and van vendors — with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention.
Pie Truck is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it’s a lovely, deserving operation.

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