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Midge  Brown Butter and Cheddar Apple Pie

Midge, a travel journalist by day and talented baker by night, found food52 in 2009 after relocating to Boston. With her beloved cookbooks and trusted family recipes in tow (like these scrumptious Mexican Chocolate Icebox Cookies), she began delighting us with dishes cooked in her new kitchen -- dishes that can be best described as "food we want to eat." And eat. And eat. Midge's Brown Butter and Cheddar Apple Pie (pictured above) is an exercise in moderation, and not by sacrificing taste or calories. She wisely eliminates the traditional apple pie spices, and adds nutty brown butter and tangy cheddar in their wake. We wouldn't expect anything else from this expert editor.


It's true, all of Midge's recipes are pared down to perfection. Her winning Lemony Green Bean Salad with Feta, Red Onion, and Marjoram, rebellious Naughty Rhubarb Scones, and decadent Crème Vermont make one thing as clear as consommé: the simplest recipes are often the best. All we have to say is: We want more, Midge!

For more of Midge's delicious recipes, see her profile page and fan her here.

Read Midge's profile Q&A below:

What is the strangest food you have ever eaten?
Calves' Brains

What do you cook when home alone?
I’m on a pasta with brown butter and over-easy egg kick (thank you Gabrielle Hamilton).

Your most treasured kitchen possession:
My Staub oval cocotte

Your ideal meal:
Something involving homemade pasta, artichokes, grilled lamb, and lots of wine, with my husband and good friends, outside on the patio.

Something you'd like a chance to eat or cook:
I’d love to do a pig roast if I ever have a backyard big enough

The number of bottles of wine you own:
Two, at the moment

The ideal number of guests for a dinner party is:

Kitchen pet peeve:
People standing in my way while I’m moving around the kitchen has to be the worst.

Your favorite cookbook:
I love all the recipes and stories in Hot Sour Salty Sweet, though Mark Bittman’s Minimalist at Home and the Gourmet cookbook are probably the most stained cookbooks in my collection.

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