I Spy With My Little Eye: Pie. In Cookie.

At Gastrokid we’ve been longtime fans of Cookie magazine (even before I started writing the ocassional non-food related story for them; and, full disclosure, they’re owned by the same company that publishes Bon Appétit, the exceptional magazine at which I’m an editor, and which, I might add, has an amazing site with a freakishly vast and reliable index of recipes on line, many quite family friendly). At Gastrokid, we’ve been liking Cookie’s food stories of late. Their website, Cookiemag.com, just posted a nice cold weather pie story that taps into that nesting impulse that families across the country will undoubtedly feel as the summer turns to fall, tho here in So Cal, we’re still waiting for summer to actually start. Elsewhere in the states and on the globe, crank up the stove, roll up your sleeves, and roll out some pie crust. The recipe list alone is a cozy sort of incantatory pie poem:

Ricotta Pizza Pie
Shepherd’s Pie
Cupcake-Tin Pork Pies

We’re in. Check it out. And fathers, please don’t be put off by the tagline “mom style, kid culture.” There’s plenty of Dad-worthy stuff in there too (including a cool CSA, or Community Supported Agriculture, story).
—Hugh

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3 Responses to I Spy With My Little Eye: Pie. In Cookie.

  1. Kat says:

    I love Cookie, too. And I made the Shepherd’s Pie over the weekend. Perfect for Fall and the kids even had seconds. Go figure.
    k

  2. sarafina says:

    The mention of Cupcake-Tin Pork Pies immediately reminded me of the first April Fool’s day dinner I made for my then 3 and 5 year-olds. We served ‘cupcakes’ for dinner made of meatloaf in foil papers covered with food-color dyed mashed potato frosting. My son devoured three ‘meat-cakes’ and looks forward to them every April 1st.

  3. Virginia says:

    The Ricotta Pizza Pie is actually a ‘pizza rustica’, and Italians traditionally eat it only on Easter, probably because the ingredients add up to 9 billion calories per slice. But it is delicious, and the kids devour it.

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