4 of our favorite pies
A Happy Pi(e) Day to all who celebrate!
Grown-up ‘PB&J’ rice crackers
From Snacking Dinners by Georgia Freedman
Vegetable and tofu dumplings with dipping sauce
From Kung Food by Jon Kung
Hearty vegan multi-mushroom soup
From Shabbat by Adeena Sussman
Shakshuka
From Christina McKeough, executive chef of High Street
Kale salad with pomegranates
From Zahav Home by Michael Solomonov and Steven Cook
Butternut squash and sesame purée
From Preserved: Vegetables, by Darra Goldstein, Cortney Burns, and Richard Martin
Fermented winter squash
From Preserved: Vegetables, by Darra Goldstein, Cortney Burns, and Richard Martin
White bean, pickled beets, and radicchio salad
From No-Cook Cookbook, by Susie Theodorou
Candied orange peel (scorza d’arancia candita)
From Sicily, My Sweet, by Victoria Granof
