Even folks who don’t normally bake pies do so for Thanksgiving. Many are intimidated by the prospect; some are even too scared to try.That’s a shame, because it’s not that difficult

Pate Brisee(aka pie pastry)For 2 crusts:• 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. un

Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis

My eyes were riveted on my laptop screen like a prepubescent adolescent’s anxiously awaiting Justin Bieber concert tickets to go on sale. The last few minutes went by with excruciating slowness,

Chicken purloo•    1 approximately 4-pound chicken, cut into serving pieces•    Kosher salt•    3 T. bacon fat or peanut or other vegetable

Halloween is traditionally all about the sweet stuff, at least from a culinary standpoint. But you can get into the Halloween “spirit” without the sugar. Here are a couple of recipes that

I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari

Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s