Now that I’m good at making pie crust, I can focus on pie fillings like a quiche. It comes from none other than InaGarten, my favorite Food Network Chef
Amye Melton Print This is InaGarten's Perfect Pie Crust recipe, minus the sugar. My greens were a combination of turnip greens, mustard greens, and turnip roots that I had put in the freezer myself
This recipe is VERY loosely adapted from InaGarten's Lemon Cake. It's great oil for salad dressings, but I figured I could substitute the hazelnut oil for vegetable oil in Ina's recipe, and add a couple other flavoring elements
Adapted from InaGarten’s Chocolate Orange Mousse, and inspired by a recipe from What Katie Ate. I would be fascinated to know exactly what prompted each of my ancestors to pack it up and get on a boat to America, and I find it amazing that I have yet to find even one such story