My Mother's Lemon Meringue Pie, Creamy Goodness at Food52, and Another Page One (Luscious Lamb!) at The New York Times

Where has the last month gone, I keep asking myself. I don't think it even happened, but then I realize I've done all this work, and so it must have. 

This fantastic lemon meringue pie, an on-rotation favorite dessert from my mom, is this month's feature at Anthology.

Are you craving pie by now? Head over to Anthology for the full scoop, including the delicious recipe. You'll be quite happy you did, as you will no doubt delight in the slices of this bright, rich (but not too rich), perfect dessert.

This recipe is particularly well-timed, as I just returned from a lengthy trip back home, where I cooked and cared for my folks. 

Wouldn't it be nice to be able to do that for our parents in a more regular way? To have our schedules cleared, virtually suspended (mine was, even though the piles waited for me upon my return), and help family out in times of need. 

All this to say I would have loved to share the following stories with you sooner, and I blame them for being so tied up…..

In my Halfway to Dinner column at Food52, I created five fab recipes incorporating heavy cream. Some, just a little, and others, the whole nine yards. Up to you which you'll prefer….there is something for everyone. 

Because, they are all delicious.

a Julia Child-inspired chicken liver mousse

the delightful cracked sugar "glass" of crême brulée

chicken legs with shallots and apples, dressed in a cider cream sauce

my favorite: garlicky creamed wild onions

the gorgeous wild onions destined for creaming...

horseradish cream sauce with dipping accompaniments

Then there was the glorious NYTimes Page One story, the second I had in just as many weeks. I love it when that happens! 

This feature was geared for Easter and Passover and it delivered big. Four recipes (one, two, three, four) including a glorious leg of lamb, a grand meal to feed the whole neighborhood.

Any of these recipes could easily double for Mother's Day, which by now is right around the corner. These preparations are a feast for the eyes, made with love, and so tasty. Your Ma will no doubt appreciate it.

If you do choose one from any of these features, let me know. It gives me great pleasure to know others are eating well.

I'll be at the farmers market this weekend, refilling my refrigerator with peppery greens, juicy veg, orangey-yolk eggs, and a few surprise bits - usually whatever hits me as I roam.

A spare rib barbecue is in the works, as well as some pickle experiments I'm having fun with. Who knows, maybe a fruit and biscuit idea will make a splash... another story I've been chewing on….

Have a beautiful weekend. Hold these first few days of May close, as the rest will fly just as quickly as all of April did. xxx

Banana Salted Caramel Pie at Anthology & Chef Frank and Pardis Stitt for The Local Palate

Happy Halloween! If regular trick or treatin' isn't your bag, consider this magical pie. I didn't realize at the outset that I'd be willing to fight over it. Share it (and covet it)! This banana salted caramel pie is that good.

The combination of salty, crunchy pretzel bits and the brown sugar crystalized crumbs of digestive biscuits comprise the crumb crust. That's where the magic begins. I used Martin's Pretzels, a Pennsylvania Dutch style which is crisp, airy, and perfectly salty. Having made this pie once before and knowing I needed the win of a similar experience this time around, they shipped me an awesome package of pretzel bags. They'll do it for you too. Reason #11 (or 28, or 35…..) why You Need to Make This Pie.

Plus, with any leftover pretzels you may have, you can enjoy them with grain mustard and a nice beer….

Back to the pie.

Making [salted] caramel is so easy, and it, paired with the creamy bananas and tangy creme fraiche-cream mixture is pretty damn great. It's not really possible to imagine how good the combination of all this is. You just have to do it and experience it for yourself.

The story is now available - recipe here - as this month's Anthology feature. I hope you love it. When you've made it, come back and thank me….. :)

In the October Local Palate Magazine - still available! - is this wonderful story of an all-together different magic. It shares the story of Chef Frank and Pardis Stitt, and some insight to their beautiful hamlet in the country, Paradise Farms.

Here are some favorites from that day together -

adorable pooches, Fernando and Fiona

This gentleman, Freddy, is a former professional polo star and coaches Frank, as well as takes care of the horses and farm

Some very well-taken-care-of and happy horses

kitchen banter while prepping the dishes for shooting

a new drink created on the spot, incorporating one of my favorites, dry curaçao - recipe here

sardines and skordalia

a most delicious kuku sabzi - Persian herb frittata

a plate of everything good - click here for the recipe

pear and almond tart 

We had a fantastic day together and I'd do it again in a heartbeat. Thank you Amy, Carter and the whole Local Palate gang! And a special thanks to Frank and Pardis, for welcoming me into your world with such authenticity.

I'm off to create some more magic with The New York Times. Think turkey…...

Braised Lamb Shanks at Anthology, New Work at Southern Living, Last-Minute Fab Gifts

As you might gather from the title, I have been up to many projects of late. There is much to share, and much will be revealed further, soon. Today, however, marks the fourth feature with Anthology Mag. I have loved producing and cooking up these delicious stories! This one takes a cue from all the wintry weather we've been having, and is robustly savory. Braised lamb shanks anyone?

Check out the full story - and more gorgeous pictures - at Anthology and let them know how much you love it. :)

Switching gears, here are snippets from this month's Southern Living.... we have since parted ways, and this represents the lot of work produced in my last days there. More will appear as bits in upcoming months; I'll post them here as they run in the magazine.

festive blooms for every container - 

a roast story - 

*fancy* shooting products on white - 

Which brings me to..... In my love for - and earnest interest to support - local makers, I wanted to create a little gift guide this year, in case you haven't already aced the list for your dear ones. Inspired by the great photographer Andrea Gentl, who seems to effortlessly curate great collections, I thought you might like a glimpse of what I've come across that inspires me....

1. Organic Neck Warmer - Knit in Los Angeles with enormous needles, this wool roving neck warmer is totally stylish while maintaining a sense of timelessness. The simple novelty of such knitting needles is worth a glance.

2. Soup Bowl in "Crater" Glaze - Support small makers by buying through savvy online shops like Etsy. This stoneware bowl has been on my list for a while, and there's just one like it!

3. Save Bristol Bay - Some of the greatest gifts we can give will help keep the crucial fabric of our planet intact. This pristine Alaskan bay, fed by waters from nearby snow-capped peaks and small rivers threaded from wetlands and tundra, is the best wild salmon habitat on Earth. It faces imminent threat from the proposed Pebble mine (as well as adjacent proposed mining). If we lose this perfection of Nature, we will lose wild salmon as we know it.

4. The Bunad Blanket - Though not local, this indulgent, award-winning piece is woven in Norway of the finest wool fibers, and is so, so beautiful.

5. Glaze-dipped bowl from Terrain - lead-free glaze, handmade in Vermont, USA. I love so many things at Terrain...

6. Hand-poured Birthday Candles - Made from all-natural beeswax right here in the USA. These tapers add drama to any celebration.

7. Hasami Bowl - The simple ingenuity of these modular porcelain bowls makes for limitless uses at the table.

8. Vermont Rolling Pins - I use their European pin for many of my projects, and this one is another I've coveted for some time. Hand crafted, beautiful, and functional. What else is there?

9. Classic Linen Apron - from the fine people at Quitokeeto, this timeless design is constructed in California of natural materials. The flax linen only gets better with age....

10. Beautiful Briny Sea Salt - I was delighted to discover that this small maker creates her toothsome salts right here in Alabama, and I was sold when I tasted her French Picnic blend. Perfect for rubs, as a finishing salt, and more...

11. Save the Orangutans -  Another way to feel good about giving, these imperiled, beautiful creatures could sure use our support. Currently, orangutan habitat is being eradicated (80% reduction in the last 20 years) in favor of palm plantations so that companies can use palm oil in products such as peanut butter, truffles, hygeine products, and more. Please help save these precious creatures from extinction.

12. Balsamic Fresh Fig Jam - Made in small batches in Porland, Oregon, everything from this maker is delicious. I have a collection of empty jars to prove it.

13. Excalibur Dehydrator - this splurge more than makes up for itself with the savings in longterm food costs. Perfect for those preservation-minded folks! Great for fruit leathers, drying mushrooms, and any other fresh produce you may need to save from spoilage.

However you do the holiday season, please, for your own sanity (I'm talking to myself here, with a laundry list of things to do), make room to breathe, kick up your feet to release physical stress  - preferably with a cocktail - and a hug someone (or everyone!) you love. I mean it. It's too easy to become stressed out, and time is too precious to allow all of the "things" to get in the way. And with that, onwards.... :) xxx