The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Friday, November 17, 2006

Time for pie

OK, if you're one of those people who think it's acceptable to show up to Thanksgiving dinner with a pumpkin pie from Kroger, KNOCK IT OFF! Not only will you NOT impress anyone that way - well, heck, it just doesn't taste good.

The good thing is, it's easy as pie (sorry, couldn't resist) to mix up your own. We've always made
LIBBY'S Famous Pumpkin Pie in my family, and I've never tasted a better one. In fact, I just polished off the last bite of the one my mom made this week, since we didn't feel like waiting till Thanksgiving to splurge. I mean, what's easier than pumpkin in a can? (And yes, I count that as cooking from scratch).

Frightened by the crust? (I'm no Polly Campbell.) Find some in your baking aisle. I use the "just add water" stuff, but Pillsbury also makes a refrigerated pie crust, which I've never tried.

Want more of a baking challenge? Find more options at the
Libby's site. I'm a fan of the pumpkin roll as well. Just add cream cheese. Yum!


at 3:42 PM Blogger sandye said...

here's another yummy pie--a nice substitute for pumpkin: old-fashioned sweet potato pie from the Pink Teacup in NYC

at 5:31 PM Blogger Amy Goldberg said...

I have used the refrigerated dough, and it's great! Nothing beats the real thing, but this is pretty good solution.

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