This Is a Good Time to Eat and Drink the Things You Love
In difficult or uncertain times, seeking out small, everyday comforts is key. Your own idea of self-care might involve watching your favorite movie or brewing a cozy mug of tea.
Or, maybe you want to cook something to take your attention off Twitter and into the kitchen.
Here are 10 of our favorite comfort food recipes with perfect wine pairings. Whether you want something quick and easy to pull together for a house full of people, or an elaborate project to occupy yourself, now is a great time to eat and drink things you love.
Jump straight to recipe
Courtesy Jamie Malone, chef/owner, Grand Cafe, Minneapolis
This is a traditional version of the French stew, with one genius addition: fresh croutons. To stay the classic course, use a bottle of red Burgundy to make this, though any dry red will also work.
This coq au vin recipe does call for a whole chicken cut into eight pieces. Your butcher can do it for you, but it’s easy to do yourself with a heavy knife or meat cleaver and kitchen shears. Be sure to save any parts for homemade chicken stock.
Place chicken on a large cutting board with the legs facing you. Where the legs meet the breast, slice through the skin to expose the meat, then bend with your hands until the ball joints “pop” from the sockets. Slice at this joint to separate legs.
To separate drumsticks from thighs, look for a line of fat between them, which is where the joint is, and cut firmly to separate them.
With the breast side down, use kitchen shears to cut down either side of the backbone and remove the back and neck in one piece. Cut through the breastbone to separate breast into two halves.
Cut off the first two wing joints and leave the third joint attached to the breast. Cut each breast half crosswise into two pieces.
This method leaves the meaty part of the wings attached to the breast, discarding the wing tips. If you really love wings, you can leave them intact, and cut through the joint to separate them from the breasts.
- 1 (5–6 pound) chicken, cut into 8 pieces
- 1 bottle red Burgundy, or other dry red wine
- ¼ pound slab bacon, diced
- 8 ounces small white button mushrooms, stems trimmed
- 16 frozen pearl onions, thawed
- 2 carrots, peeled, cut into ¼-inch coins
- Salt and pepper
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 1 celery stalk, diced
- ¼ cup brandy
- 1½ tablespoons flour
- 1 bouquet garni (recipe follows)
- Chicken stock, if needed
- ¼ cup minced flat-leaf parsley
- 2 tablespoons minced chives
- 1 cup toasted sourdough croutons
One day prior to cooking, place chicken in large bowl or pot, and submerge in wine. Cover and store in refrigerator.
When ready to cook, remove chicken from wine. Reserve liquid. Pat chicken dry. Warm Dutch oven over medium heat. Cook bacon until fat begins to render. Add mushrooms, pearl onions and carrots. Cook until bacon crisps, and vegetables become brown and tender. Transfer to plate. Set aside.
Season chicken with salt and pepper. Add to pot and brown on all sides, working in batches, if necessary. Transfer to plate. Set aside.
Add 2 tablespoons butter to pot, followed by diced onion and celery. Cook until onion browns. Add brandy, and stir until evaporated. Stir in flour. Pour in reserved wine, scraping browned bits from bottom of pot. Add chicken and bouquet garni. If meat is exposed, add enough stock to cover. Reduce heat to low. Cook, covered, for 1 hour, stirring occasionally.
Remove chicken. Strain liquid, and return to pan. Boil sauce until thick enough to coat spoon. Whisk in remaining 2 tablespoons butter. Season with salt and pepper, to taste. Return chicken, bacon and vegetables to pot, and heat through. Serve topped with parsley, chives and croutons. Serves 4.
Wrap 4 thyme sprigs, ½ bunch parsley, 4 bay leaves, 4 cloves and 1 tablespoon peppercorns in cheesecloth. Tie with kitchen twine.
Domaine Badeur-Mimeur 2014 Château de Chassagne-Montrachet Rouge. “This wine has a lovely structure with moderate acid and a nice tannic grip to complement the richness of this dish,” says Scarlett Carrasco Polanco, wine director/sommelier at Grand Cafe.
This vegetarian stew made with lentils, roasted carrots and Lacinato kale has roots in the Pakistani kitchen with its notes of smoky cumin and bright turmeric. Heirloom carrots, when in season, can add a vibrant dimension to the stew. Served with your favorite bread—be it sourdough or ghee-slicked naan—and it becomes a perfectly comforting weeknight meal you can easily throw together.
- 1 cup red lentils, picked over and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon red chili pepper flakes
- ½ medium onion, sliced thin
- 1 garlic clove, peeled
- 1 cup hot water, if necessary
- 1 pound carrots, rinsed and scrubbed
- 10 ounces fresh Lacinato kale, stems removed, very finely chopped
- ¼ cup olive oil
- Crème fraiche (for garnish)
- Sweet smoked paprika (for garnish)
In 6-quart, heavy-bottomed pot over high heat, add 5 cups cold water, lentils, cumin, turmeric, red chili pepper flakes, onion and garlic. Bring to boil, then reduce to medium heat. Cover with lid partially so steam can escape. Simmer for 20 minutes, stirring every 5–7 minutes. If lentils get too thick, add hot water in ¼-cup intervals to thin. If too watery, cook down.
Place a rack in lower part of oven and heat to 400°F. Toss carrots with olive oil on rimmed baking sheet. Sprinkle with salt. Bake 20–25 minutes, or until tender. Remove from oven, and let cool.
Once carrots cool a little, dice on cutting board.
Lentils will look creamy when fully cooked. Crush garlic with back of spoon, and stir into lentils. Add carrots and kale to lentils, and gently stir. Season with salt. Garnish with dollop of crème fraiche and dusting of sweet smoked paprika. Serves 4.
This spicy, earthy stew needs a structured rosé to offer some counterbalance. Try with the Cataldi Madonna 2017 Cerasuolo d’Abruzzo.
After a taxing day on the ski slopes, many Europeans relax with warm drinks and fondue at the lodge. But you don’t have to travel far to bring that Alpine vibe to your own kitchen. This macaroni and cheese recipe is all about the molten Gruyère by the scoop, balanced by slices of fresh green apple.
- 1½ pounds Gruyère, grated
- 1 garlic clove, minced
- 2 tablespoons butter, room temperature
- 1 tablespoon cornstarch
- 1 tablespoon salt
- 1 pound elbow macaroni
- 1 cup dry white wine
- ¼ teaspoon fresh-ground pepper
- ¼ teaspoon nutmeg
- 1 apple, cored and sliced
- Panko bread crumbs (optional)
Heat oven to 400°F. Fold garlic into butter in bowl. Grease casserole pan or baking dish with butter-garlic mixture.
Toss cornstarch with 1 pound Gruyère. Set aside. Bring pot of water to boil, and add salt. Boil macaroni for 10 minutes, or until al dente. Dunk pasta in cold water to shock, and let drain.
In same pot, warm wine over medium-low heat. One handful at a time, whisk in cheese until melted. Add pepper and nutmeg. Stir in cooked pasta. Transfer pasta mixture into buttered dish, and top with remaining cheese. If using bread crumbs, add atop and dot with extra garlic butter.
Cover with foil. Bake for 15 minutes, or until cheese bubbles. Remove foil, and bake 5 minutes until crisp. Let cool for 5 minutes. Serve alongside sliced apples. Serves 4.
Domaine de Montmollin 2016 Chasselas (Neuchâtel); $32, 90 points. This straw colored wine has aromas of lemon rind, lime and citrus blossom. The palate is round in feel, with flavors of lemon zest and green apple that lead to a pleasantly crisp finish. —Jeff Jensen
Erste Neue 2017 Pinot Grigio (Alto Adige); $18, 90 points. This wine’s floral and fruity honeysuckle, citrus and green apple aromas practically jump out of the glass. The juicy, medium-bodied palate doles out ripe Granny Smith apple, Bartlett pear and tangerine flavors, alongside a hint of crushed stone. Tangy acidity lifts the rich flavors. —Kerin O’Keefe
Reprinted with permission from Wine Food, by Andrea Slonecker and Dana Frank (Lorena Jones Books, an imprint of Penguin Random House LLC, 2018)
The classic French dish that inspired this recipe is notoriously fussy. In Wine Food, authors Andrea Slonecker, who’s written six other cookbooks, and Dana Frank, owner of Bar Norman in Portland, Oregon, simplify the dish and add a cheesy crust on top. This way, you can spend less time fiddling in the kitchen and more time eating and drinking.
- 12 ounces eggplant, cut into 1x2-inch wedges
- 12 ounces yellow squash or zucchini, cut into 1x2-inch wedges
- 12 ounces sweet peppers, cut into ½-inch strips
- 1 pint cherry tomatoes
- 6 cloves garlic, smashed
- 12 leaves fresh basil
- 1 tablespoon fresh thyme leaves
- ½ cup extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon Espelette pepper or fresh-ground black pepper
- 2 cups fine-grated Parmigiano
Position rack in upper third of the oven and heat to 400˚F.
In large bowl, combine eggplant, squash, sweet peppers, cherry tomatoes, garlic, basil and thyme. Drizzle with oil, and add salt and pepper. Toss to coat. Mound in 2-quart baking dish, and cover tightly with aluminum foil. Place on large rimmed baking sheet, and bake until vegetables give up some juices, about 30 minutes. Uncover and cook until vegetables are very tender, about 25 minutes.
Remove pan from oven and heat broiler. Salt, to taste. Sprinkle cheese on top in thick layer. Broil until cheese is deep golden brown and crusty, 5–7 minutes. Cool at least 5 minutes before serving. Serves 4.
“Vegetable dishes are often thought best served with white wine,” writes Frank. “But ratatouille turns that notion upside down. An unctuous, meltingly tender gratin…should be eaten with nothing other than a red wine that started life as grapes baking along the Mediterranean coast.”
I learned to cook from my two Sicilian-born grandmothers, my maternal grandfather and my mother. Each had a slightly different version of classics, like lasagna. This recipe pulls favorite qualities from each.
In our family, lasagna was reserved for special occasions. I believe that the simplest sauce allows the flavors of the cheese, herbs and the accompanying wine to shine through. The secret to good lasagna is in the layering. —M.D.
- 3 pounds whole-milk ricotta
- 1 cup Locatelli Pecorino Romano or other pecorino cheese, grated
- 2 eggs, whisked
- ¾ cup fresh basil, chopped
- ½ cup fresh Italian parsley, chopped
- ½ teaspoon sea salt
- ½ teaspoon fine-ground black pepper
- 2 pounds dry Italian lasagna noodles
- 2 pounds whole-milk mozzarella cheese, grated
- Marinara sauce (see below)
Jump to our simple marinara sauce recipe.
Boil lasagna noodles according to package directions. Drain and lay flat.
In large bowl, mix ricotta, pecorino, eggs, basil, parsley, salt and pepper.
Heat oven to 375˚F. Spread 3 large spoonfuls marinara sauce on bottom of large baking dish, and layer of lasagna noodles on top. Spread spoonfuls of marinara over noodles. Layer with spoonfuls of ricotta mixture, and sprinkle handful of mozzarella. Cover with another layer of noodles, and repeat process until all ingredients are used, and you have at least 3 or 4 layers. Top with marinara and mozzarella.
Bake approximately 1 hour, or until top layer of cheese is brown and bubbly. Let rest 15–20 minutes before cutting. Serves 8.
“My best bet for a dish like this is something from the Valle d’Aosta, that tiny little region in Italy cradled between Switzerland and France,” says Caryn Benke, beverage director for Ava Gene’s in Portland, Oregon. “These wines tend to be a little two-faced: They can appear to be have density and weight, but finish on the lighter side. Their zippy acidity matches the tang of the tomato sauce, in addition to cutting the richness of the cheese, and notes of Alpine herbs complement the green notes in the marinara. A classic wine to seek out is the 2015 Ottin Torrette Superieur, which is a blend of predominantly Petit Rouge rounded out with a touch of both Cornalin and Fumin.
“If we wanted to explore outside of Italy, my mind goes right away to Johan Vineyards in the Willamette Valley… Their 2014 Blaufränkisch, a grape most commonly associated with Austria, is a tremendously interesting wine that is just downright fun to drink. The texture of this wine is more unctuous, serving as a complement to the gooey mozzarella and creamy ricotta, but again, the bright acidity ensures you want to go back in for another bite of the lasagna.”
These aromatic Persian-influenced meatballs are perfect to feed a crowd. Simmered in a spiced tomato base, they’re also gluten-free. Enjoy them over mounds of cauliflower rice or steamed basmati. Adorn with herbs like dill, mint, marjoram and coriander for fragrance and visual appeal.
- ½ pound ground beef, 80% lean
- 1 egg, whisked
- ¾ cup yellow onion, minced
- 1 tablespoon minced garlic
- ½ teaspoon red chili flakes
- 3 tablespoons cilantro, finely chopped (stalks and leaves)
- 1 tablespoon mint, finely chopped
- 1¼ teaspoon sea salt
- 2 tablespoons olive oil
- ½ inch ginger knob, minced
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon sweet smoked paprika
- ¼ teaspoon red chili powder
- 16 ounces tomato sauce
- Chopped herbs, for garnish
In large bowl, mix beef with egg, ¼ cup onion, 2 teaspoons garlic, red chili flakes, coriander, mint and ¾ teaspoon salt. Form into 20 or so small meatballs, and place on tray.
To make tomato base: Add oil to 12-inch saucepan over medium heat. Sauté remaining onion until golden, about 5 minutes. Add remaining garlic and ginger. Sauté for 3 minutes, or until fragrant. Add turmeric, cumin, paprika, chili powder and remaining salt. Stir in tomato sauce, and let simmer for 5–7 minutes, to allow flavors to meld. Thin with 2 tablespoons water, if too thick.
Add meatballs separately into sauce. Cover pan with lid, and simmer gently for 15 minutes. Garnish with chopped herbs. Serve with cauliflower rice, steamed basmati or green salad. Serves 4.
Mt. Difficulty 2015 Roaring Meg Pinot Noir (Central Otago); $22, 90 points. Light- to medium-bodied reds play well with red sauce dishes. Look to New Zealand Pinot Noir for gentle, structured tannins that can keep up with ground beef. Crisp red fruit flavors common to Pinot Noir balance the spices and match the acidity of the tomato sauce.
Courtesy Haidar Karoum, chef/owner, Chloe, Washington, D.C.
By March, everyone seems anxious to get their hands on those first, fresh spring ingredients. But even as the vernal equinox arrives at the end of the month, “in reality, we’re mostly still cooking with hearty winter vegetables,” says Haidar Karoum, who crafts a menu around local, seasonal goods at Chloe, his year-old restaurant in Washington, D.C. This dish works because it uses the best of both. “Sweet potatoes do some heavy lifting, and we also look forward with spring chicken and fresh herbs,” he says.
- 4 tablespoons butter
- ¼ cup flour
- 2 carrots, medium diced
- 2 stalks celery, medium diced
- 1 large onion, medium diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 boneless, skinless chicken breasts, cut into chunks
- ½ tablespoon salt
- 2 teaspoons black pepper
- ¼ cup heavy cream
- 6 tablespoons tarragon, minced
- 2 tablespoons parsley, minced
- Sweet potato dumpling batter (recipe below)
Heat oven to 350˚F. In Dutch oven, melt butter over medium heat. Add flour and cook until roux forms. Add carrots, celery, onion and garlic. Cook until vegetables have softened, about 7 minutes.
Add broth and simmer 10–12 minutes. Add chicken, salt and pepper. Simmer until meat is cooked through, about 10 minutes. Stir in heavy cream, parsley and 4 tablespoons tarragon until combined. Remove from heat and allow to cool slightly.
Dollop dumpling batter on stew, leaving some of surface uncovered. Bake until batter has puffed and browned, about 30 minutes. Garnish with remaining tarragon. Serves 4.
In large bowl, mix ½ cup cornmeal, 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon sugar and ½ teaspoon black pepper. In separate bowl, add 1 cup milk, 3 eggs, 1 large boiled and mashed sweet potato and 2½ tablespoons melted butter. Whisk until smooth. Using spatula, fold wet mixture into dry until incorporated.
Hattingley Valley Wines NV Classic Reserve Sparkling (England). “Made in the traditional method and aged in a bit of oak, this wine will dance with the herbs in the stew, and the richness will play well with the density of the [dumplings],” says Tyler Mitchell, Chloe’s general manager/beverage director.
Courtesy Mindy Oh, executive chef, Mora Italiano, Encino, CA
Mora Italiano in Encino, California, is an ode to the striking artistic splendor of 1960s Italy, with a menu that features Executive Chef Mindy Oh’s splashy, produce-driven takes on classic cooking. The pickled raisins in this showstopping vegetable centerpiece are a riff on traditional Italian agrodolce.
- 1 head cauliflower, base trimmed flat, leaves removed
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup pickled golden raisins (ingredients and directions below)
- 1 teaspoon red pepper flakes
- Juice of 1 lemon (about 3 tablespoons)
- ¼ cup chopped cilantro
- ¼ cup chopped mint
Heat oven to 400˚F. Place cauliflower upright on baking sheet. In small bowl, combine olive oil, salt and pepper. Using basting brush, coat cauliflower in oil mixture. Cover with foil and roast for 30 minutes, or until core of cauliflower can be pierced easily with knife. Raise heat to 550˚F.
Remove foil, and cook until golden brown, about 10–15 minutes.
Remove from oven. Cover with ¼ cup raisins, ½ teaspoon pepper flakes, 1 tablespoon lemon juice, 1 tablespoon cilantro and 1 tablespoon mint. Drizzle with pickling liquid, to taste. In small bowl, mix together remaining raisins, pepper flakes, lemon juice and herbs.
Carve cauliflower at table, and serve raisin mixture on side. Serves 4.
Add ½ cup golden raisins to heatproof bowl. Bring 1 cup white-wine vinegar, 1 cup sugar, 1 cup water and 1 teaspoon red pepper flakes to boil, then pour over raisins. Let cool before use.
Pasqua 2017 Valpolicella Ripasso Superiore. Fernando Trivisonno, general manager/sommelier at Mora Italiano, suggests pairing this tender-roasted vegetable based on its consistency. “The cauliflower is soft in texture, and so is this wine,” he says. “It has very soft tannins and is full-bodied, but doesn’t feel heavy, making it ideal for late summer.”
Courtesy Carolynn Spence, executive chef, Shaker + Spear, Seattle
At Shaker + Spear, Spence serves refined comfort food that’s largely sourced from just around the block at Pike Place Market. The Dutch baby pancake is believed to have been invented in Seattle, inspired by the German pfannkuchen.
Spence serves this slightly sweet version, as well as a savory take cloaked in a sausage ragù. To make your own savory baby, eliminate the sugar and add any combination of sautéed vegetables, meat and/or cheese to the batter before baking. A cast-iron skillet is both practical and attractive, but any ovenproof skillet or high-sided glass dish, like a pie plate, will also work.
- 3 eggs, at room temperature
- ¼ cup milk
- ¼ cup heavy cream
- 2 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ½ cup flour
- Pinch grated nutmeg, optional
- 2 tablespoons butter
- Powdered sugar and lemon wedges, for garnish
Whisk together first 8 ingredients very well, or combine in blender. Let rest at least 30 minutes, or refrigerate up to 24 hours. If refrigerating, return to room temperature before cooking.
Heat oven to 450˚F. Warm 9-inch cast-iron skillet in oven at least 15 minutes. Add butter to pan, and swirl quickly to coat. Pour batter in center of pan and quickly return to oven. Cook for 15 minutes, until pancake is golden brown and has risen high. Garnish with powdered sugar dusted atop and lemon wedges alongside. Serve immediately. Serves 2.
àMaurice 2016 Sparrow Estate Viognier (Walla Walla Valley). “This is round on the palate with a delightful acidity that yearns for food,” says Ryan Steele, general manager at Shaker + Spear. “The Dutch Baby pairs amazing with the ‘Sparrow,’ especially with lemon and powdered sugar. The acidity cuts through the sugar to highlight wildflower notes, while the wine’s roundness stands up to the density of the Dutch Baby.”
Swap the calendar, pull out the sweaters and get ready to cuddle. Fall is officially upon us. Depending on where you live, this change in seasons may also mean that it’s time to hit the local apple orchard. Need something to do with that bushel you’ve brought home? Want to ditch premade grocery store pastries? We’ve got you covered.
To put the “old fashioned” into this apple pie recipe, we’ve combined two of the best flavors of fall: a traditional apple pie and a classic whiskey cocktail, the Old Fashioned. In addition to rye whiskey and Angostura bitters, this recipe was designed and tested using a mix of Paula Red, Gala and Honeycrisp apples, but feel free to use whatever combination you prefer.
The most important things here are keep your crust ingredients cold, and douse the fruit in as much whiskey as possible.
If you really want to raise the bar, check out our helpful guide below on how to make a lattice top for your pie crust.
- 2½ tablespoons rye whiskey
- ½ cup milk
- 3¾ cups bread flour
- ⅜ cup rye flour
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- 1½ teaspoon kosher salt
- 1 cup cold butter, cubed
Combine whiskey and milk in small bowl. Chill in refrigerator.
In medium mixing bowl, whisk together flours, cornstarch, sugar and salt. Add butter cubes, and toss to coat. Using fingers or pastry blender, quickly cut and rub butter into dry ingredients until it forms pea-sized pieces. Dig small well in center, and add milk mixture. Using hands, knead just until dough comes together. Add more liquid, as needed, if dough is too dry.
Place dough on flour-covered work surface. Knead briefly, just to smooth, if needed. Do not overwork. Divide dough in half, and shape each into 1-inch-thick disk.
Cover each disk in plastic wrap. Chill in refrigerator 1 hour, or up to overnight.
- 4 pounds assorted apples, cored and sliced
- ¾ cup, plus 2 tablespoons sugar
- ¾ cup rye whiskey
- Juice of 1 lemon
- 2 tablespoons butter
- 3½ tablespoons cornstarch
- 1 teaspoon cinnamon
- Angostura bitters, for brushing
- 1 egg, whisked, for brushing
- Turbinado sugar (optional)
Place apple slices in large bowl. Add ¾ cup sugar, ¼ cup whiskey and half of lemon juice. Toss to coat. Set aside.
In small saucepan, boil ½ cup whiskey and remaining lemon juice until reduced in half. Lower heat, and stir in 2 tablespoons butter until melted.
In medium heat-proof bowl, combine 2 tablespoons sugar, cornstarch and cinnamon. Whisk in reduced whiskey to make slurry.
Place apples in large pot. Cook over medium heat just until fruit starts to soften. Stir in whiskey slurry and cook until apples become coated in syrupy sauce. Remove from heat.
Heat oven to 425°F. On well-floured work surface, roll dough disks into ⅛-inch thick circles roughly 1 foot in diameter. Transfer first dough piece to standard 9-inch pie plate. Use fingers to press dough gently in place. Dough should hang over edges of plate. Brush dough liberally with whiskey and bitters. Place in refrigerator.
Using pizza wheel or sharp knife, cut remaining dough circle into uniform strips roughly 1-inch wide for lattice top.
Pour cooked apples and half of pan juices into prepared pie plate. Discard remaining liquid, or reserve to enjoy separately.
Weave dough strips atop pie (see instructions below). Use sharp knife to trim excess dough from lattice strips. Roll overhang of bottom crust over strips to create ridge. Use fingers or fork to crimp down edges. Brush crust liberally with bitters. Chill pie 10–15 minutes.
Brush crust with egg and sprinkle turbinado sugar atop, if desired. Place pie on parchment-lined baking sheet. Bake 90 minutes to 2 hours, rotating halfway through, until filling bubbles and crust turns deep golden brown. Let cool completely. Brush with whiskey before serving. Serves 6–8.
Lattice-topped desserts look fancy and intimidating, but it’s very easy to become a dream weaver. All you really need is a sharp edge, some concentration and a little confidence.
Your lattice strips can be as wide or thin as you see fit. The thinner the strips, the more intricate design you can create. Just make sure that your dough strips are straight. If necessary, grab a ruler, sheet of paper or other straight edge to help guide your hand.
If your strips are slightly askew, that’s okay, too. Go ahead and tell everyone you were aiming for “rustic elegance.”
Cut your strips slightly longer than the length of your pie plate, so ½ inch or so hangs over the edge. Don’t worry if some strips are shorter. You can use them closer to the edges of your pie dish. You can also gently stretch the strips. If one rips, just press the broken ends back together. This is dough, you’re not going to hurt it.
When you have your strips ready, start to weave. Lay half of your strips horizontally atop the pie. Leave about the same width of your strips between each, until the entire pie is covered.
Fold back every other strip, like you’re opening the cover of a book. Starting where your folded-back strips meet the edge of the pie plate (the “spine of your book”), lay a new strip vertically across the pie. Straighten the folded strips back across the pie. Now alternate and fold back the strips you skipped the first time, and place another new vertical strip next to the first. Again, leave about the same amount of space between your strips as you did with the horizontal ones. Repeat this process all the way across your pie.
Once finished, trim excess dough from the lattice strips and roll the bottom crust up over the edges to create a ridge. Use your fingers or a fork to crimp down edges. Stand back and admire, then proceed with the rest of pie assembly and baking.
- 1Coq au Vin
- 2Lentil, Carrot and Kale Stew
- 3Fondue Mac and Cheese
- 4Vegetarian Ratatouille Gratin
- 5Easy-to-Make Lasagna
- 6Kofta Curry
- 7Chicken Stew with Sweet Potato Dumplings
- 8Whole Roasted Cauliflower Recipe
- 9Dutch Baby Pancakes
- 10Whiskey Old Fashioned Apple Pie