What's the secret to flaky pie crusts? Mine always seem to come out tough. With a standard recipe (1/3 cup shortening or lard to 1 cup flour, plus a pinch of salt for flavor), the secret is cold. Have the lard cold. Use just enough ice water to moisten the flour to stick it together, and then handle it as little as possible. If it won't be baked right away, keep it in the refrigerator. You don't want the shortening to melt into the flour at all until the crust is baking. The little balls of shortening covered with flour are flattened when the crust is rolled out, and when they are baked, they make the flakes of a tender, flaky crust. ...more

November 30, 2008

On a hot 'n' sticky day, what could be more appealing than a cool, color-me-skinny salad featuring thin cuts of spicy radish, crunchy carrot and seedless cukes? ...more

June 4, 2008

Around lunchtime, when the day betrays itself as endless and you find yourself doodling distractedly, your mind hears your stomach grumble and wanders toward that wrapped package you carried in from home. ...more

September 12, 2007