Besides the classic pumpkin pie spice trio—cinnamon, nutmeg, and (of course) ginger—Ginger’s recipe calls for a dash of Cognac. It won’t make anyone tipsy, but it will give this Thanksgiving essential an extra zing of flavor. To keep things simple in the run-up to the big day and big dinner, you can use ready-made pie crust, either the rolled form, found in… Read more →
Robert S. Cox, head of Special Collections & University Archives at the UMass Amherst Libraries, happens to know a lot about food as well as first editions. He’s the author of two books on the topic: New England Pie: History Under a Crust and A History of Chowder: Four Centuries of a New England Meal. This recipe he gave us may be more historical artifact than how-to,… Read more →
This onion pie is savory and rich. It serves as a light dinner (great with a side of lightly dressed greens) or a filling lunch. If you should have some left over, it’s just as good the next day. Ingredients 2 cups buttery round crackers, crumbled 6 tablespoons butter, softened 3-4 cups thinly sliced sweet onions 2 cloves garlic, minced 1 pinch… Read more →
