Penelope’s pie pal, Nancy G. from Lincroft, New Jersey told her that for the perfect quiche every time, she blind bakes the crust for four minutes at 350° and then, just like some of her in-laws, the heaviest ingredients sit on the bottom. So, for a ham and cheese quiche, she puts the ham in […]

Or, “Deconstructing Apricot Glaze.” If you haven’t been to the new MoMA in New York or BCAM in Los Angeles (speaking of nuts), you can still experience post modern deconstructionism with a jar of apricot jam. In a small saucepan, bring one and a half cups of apricot jam to a boil, stirring the whole […]

Cream of Tartar (in the spice aisle) is actually a by-product of wine fermentation. It stabilizes egg whites and prevents them from deflating. Which is why a good lemon meringue pie might be a better idea for someone with a heart condition, who shouldn’t be taking Viagra.

Better not tell Penelope today — she’s having a bad hair day.
But she’ll soon be on the mend.
Stay tuned.

Don’t try to cater a party for 500 with these, but as a big finish to a romantic dinner for two (or three depending on how weird you are), they’re unbeatable. And memorable. You’ll be hearing, “Honey, remember when you made those great little lemon tarts?” And you’ll say, “Remember when you used to pay […]

Just because a pie has a certain reputation for being cool and a little sharp, doesn’t mean it can’t change. A little chocolate persuasion can make it nice and sweet.
Key Lime Tart with Chocolate Wafer Cookie Crust
Chocolate Wafer Cookie Crust

1 cup chocolate wafer cookie crumbs
½ cup unsalted butter, melted
1 tbs sugar or honey
1 tbs all […]

Bettina Mitchell from Wichita, Kansas says…
“I can never get the right amount of dough when I divide it in thirds. Either there’s too much and I have to cut it or there’s not enough and I have to stretch it over a blank spot in the pie pan.”
Bettina (nice name, by […]