Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
Breads like Banana-Nut have won over the taste buds of many, and former WIS News 10 anchor Scott Hawkin's Banana Rasberry Bread makes over an old favorite. More >>
The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
By Cory Baldwin
When it comes to winter sweets, pie is what I crave; give me a buttery, flaky crust filled with anything from cherries to chocolate, and I'm yours.
For longer than I can remember, pecan pie has been the major dessert love of my life. Black bottom, chocolate chip, or straight up — any version of this king of Southern pies trumps all the others.
That is, until I tasted the Grizzly Bear Pie served at Brooklyn restaurant Vinegar Hill House.
The restaurant's minimal description of the pie merely hints at its simple beauty: "walnuts, honey, cream." But what a combination they make!
The honey and cream are whipped with egg to make a custardy filling that sits below a layer of toasted walnuts, all inside a thick, flaky, classic pie crust.
The walnuts' slight bitterness balances the natural, intense sweetness of the honey filling with more subtlety and balance than the pecan-corn syrup interplay in pecan pie, and a gentle sprinkling of flaky sea salt over the top brings in a sophisticated depth of flavor that cements the Grizzly Bear as my new pie of choice: I've found a new love to join me this Christmas.
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