The wonderful book "Cookwise" by Shirley O. Corriher has some wonderful pie crust recipes that include 1/3 cup parmesan cheese, 1/8 teaspoon cayenne and 1/4 teaspoon nutmeg in the crust. And the recipes are complicated for me. I tried Mark Bittman's Generous Pie Shell recipe and included Corriher's idea but it
isn't quite it. Any ideas?
Samin Nosrat makes a case for gentler cooking methods
Why You Should Be Doing More Poaching, Steaming & Braising
A Guide to Italian & French Vermouth
A Casserole Carrier That Serves, Too
Food Waste, Re-Purposed
Cheery Kitchen Storage + More Under $50
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