Word: pies
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Dates: during 2000-2009
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...late November, then it's time for Turkey Day at Little Woods Elementary School in New Orleans, La. Each fall, for decades, students have dined on the same spread of turkey, Creole gravy, corn-bread dressing and sweet-potato pie. But this week they will add a few new rituals to their holiday meal. Some will poke and prod their turkey meat or smell it to check for rancidity; others plan to pass on the lunch altogether. Most everyone will try to banish the memory of last year's Turkey Day, which ended in a mass pilgrimage to the school...
Riegel, who could not be reached for comment, is currently on leave from Harvard to play Bianca on the ABC soap opera “All My Children.” Riegel’s long list of acting credits includes Sarah in American Pie and an Emmy nomination for her role in the soap opera...
From the hot meze, the Karentika ($3.50), a chickpea custard in a pie crust, is uniformly bland. It comes smothered, however, under a wonderfully piquant harissa, a spicy condiment made by pounding chili peppers in a mortar with salt, olive oil, and spices. Harissa is one of the foundations of all North African cooking, and it’s excellent at Baraka Café. You’d be well-advised to order harissa alone as a meze ($3.50), and forgo the Karentika. The Zaatar Coca ($4.50)—a hand-stretched bread, grilled over a fire, then sprinkled...
...little early for a Thanksgiving column, but I’m taking my cue from the stores around the Square and combining some of my thanks for gifts received with recent developments in the sports world. I thought that I’d spice things up like pumpkin pie and throw in a little ranting too, just like the mix of harmony and strife that accompanies any holiday gathering of family and friends...
...Make the pie crusts. Divide the dough into two balls and place in the refrigerator. Melt the butter in a wide, heavy skillet over medium-high heat. Pile in the onions with 1 1/2 tsp. salt, stirring as the onions cook down. Carmelize onions, cooking them until they are completely soft, darkened in color, and sweet. Season with the crème de cassis, vinegar, salt, and fresh ground pepper to taste. Beat the eggs into the chevre, then beat in the salt, nutmeg, and pepper...