INGREDIENTS: 8 egg yolks (from pastured chickens) or 6 duck egg yolks* 2 cups buttermilk 2 cups rich full-fat cream 1/2 cup granulated sugar (superfine like Baker’s sugar) 1/2 cup cocoa (best quality)   2 tablespoons pure vanilla extract 1/4 teaspoon sea salt METHOD: In the bowl of a stand mixer, beat egg yolks until...Read More

“This pie is typical of the country cooking found throughout the rural South—simple, pure, and rustic.” — Saveur Magazine INGREDIENTS: Pastry: 2 cups all-purpose flour 3/4 teaspoons baking powder 1 1/4 teaspoons salt 3/4 cup chilled lard or Crisco, or a combination of 1/4 cup Crisco and 1/2 cup unsalted butter Filling: 2 cups thinly...Read More

  Start the rhubarb filling a couple of hours before you plan to assemble the pie. INGREDIENTS: Pie Crust 3 cups flour, sifted 1 teaspoon salt 1 cup soft butter (room temperature) 1/4 cup shortening (Crisco) 4-5 tablespoons water 1 egg 1 teaspoon vinegar Rhubarb Pie Filling 5 cups fresh rhubarb, cut into small pieces...Read More