There are two schools of thought on pie crusts: One is that the crust should be a neutral vessel that adds a little texture and flavor, but otherwise supports the filling. The other thought is that the crust is the real star—flakey, nutty, sweet, salty, spicy—whatever the flavor profile, the filling supports the crust, not the other way around. Read more ›
I was not in charge of the Thanksgiving holiday dinner this year. That wonderful job was left up to my friends Christopher & Mehgan, who hosted a 30 person, friends and family gathering at their little house in South Minneapolis. Their table spanned the length of two rooms, plus a kid’s table. It was wonderful. My contribution to the Thanksgiving feast was sliced bresaola, tomato jam and goat cheese toasts, and apple tart. Read more ›