What makes something a true pie? One technical and narrow way of looking at it is to define pies as combinations of sweet or savory ingredients held in a pastry crust and baked in a deep dish with sloped sides (as opposed to the straight and shallow sides of a tart). But since pies by their very nature are made to offer down-home, comforting satisfaction, why be a stickler about nomenclature?
Andreas Ortner, executive chef at the University of Mary Washington in Fredericksburg, Va., is from the southern part of the Stryia region in Austria. This is his recipe for breinwurst, not to be confused with bratwurst....More
Hatcher Pass is an especially picturesque part of Alaska. This salad, created by Chef Amy Foote of NMS, pays tribute to that vista with smoked wild Alaska salmon, fresh wild berries, pecans and a tangy vinaigrette....More