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How to make a juicy blueberry pie and keep your crust crisp

We wanted a pie that had a firm, juicy filling full of fresh blueberry flavour with still plump berries, and we also wanted a crisp, flaky crust.

To thicken the pie, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavour to shine through. Too much of it, though, created a congealed mess.

For delicious cake pops at home, ditch the store-bought mix

There’s no denying the novel appeal of cake pops; after all, everyone loves food on a stick, and if it’s dessert, even better.

Most recipes call for starting with cake made from a store-bought mix, breaking it into crumbs, combining it with canned frosting, and forming the mixture into balls. We knew we could do better.

Tuscan Spinach and Ricotta Dumplings topped with marinara

It was my great good fortune recently to spend a week in Tuscany on a culinary tour, assisting a friend of mine with some cooking classes. Of course, I was as much a student as a teacher, and I learned a ton as we banged around from town to town. One of the recipes that especially impressed me was gnudi (in English, we’d say nude).