Since the very early days of this blog, I've asserted that if you're going to make a "pumpkin" pie from scratch with p...

The 1828 Webster dictionary defines biscuits as "a composition of flour and butter, made and baked in private families". Though...

Earlier this year, I was given the dream assignment of writing "The Anthropology of Pie" for the fall issue of King Arthur Flou...

Growing up it was an annual fall tradition to make the trip to   Eberly's Orchard , near my grandparents' house in North Liberty,...

Tara Jensen and I both lived in Burlington, Vermont around the same time and had many of the same friends. I had heard about her and her ...

writing by Emily sent from New England , illustrations by Elizabeth Graeber

...To eat pie for breakfast. Tay from Winooski, Vermont sent in these photos from the Rotary Pie For Breakfast at the Cambridge Winter Fest...

A few months ago, Whitney Brown, a talented cake baker and Folklorist who is writing her thesis on the local food movement of Carrboro, NC w...

The Davis-Dewald crew had another mellow Thanksgiving this year with new faces, babies and an all vegetarian meal gracing the table. We enjo...

Though the weather has finally shifted here, and apple picking, pumpkin patching, and molasses-making excursions have been planned, I have b...

There once was a band-turned-creative collective called HOME ITEMS composed of 7 gal-pals in Burlington, Vermont. We like to make noise an...

On Thursday, Greg made an apple pie, following the recipe from Angelica Kitchen cookbook with a butter for oil modification. This recipe is ...

Four pies this year! I made the first two, a vegan pumpkin pie and apple pie, both repeats from the Obama party. My brother cut out this ama...