Welcome to Pinot & Pie, and so much more!
The name Pinot & Pie is meant to capture my love for food, wine and sharing it with friends and family! That means the name will be given its broadest interpretation, so recipes and articles will not always incorporate wine or pie. But hopefully, they will all convey the warmth and fun found in creating food to share. So, please lift your fork, raise your glass, and join me on this journey!
JD Carothers is also the author of novels involving food, romance, and mysteries. Check those out on her author website.
Southern Cornbread Blog Party!
The Southern Cornbread Blog Party was a big success. We asked our guests to bring their favorite dishes that go with cornbread. That resulted in an awesome dinner. We ...[ get the full recipe ]
Time for the Next Blog Party—Southern Cornbread
It is time for the next blog party---Monday, October 21, 2013! I had originally planned for this party to feature homemade pasta, but with fall rapidly approaching (already here according ...[ get the full recipe ]
Blackbery Basil Jam Recipe
For a detailed explanation of my experiment with this recipe click here. This recipe was adapted from a recipe by Giada on FoodNetwork. Giada's recipe calls for significantly more basil ...[ get the full recipe ]
Experimenting with Blackberry Basil Jam (yes, basil!)
I was watching Giada on Food Network recently and saw her recipe for "Sweet Basil and Blackberry Jam." It looked delicious and sounded intriguing, so I decided to make ...[ get the full recipe ]
Becco & MasterChef Judge Joe Bastianich
On a recent trip to New York, I had the opportunity to dine at Beccco (lunch), Mesa Grill (dinner), and Butter (dinner). (See other posts for Mesa Grill and ...[ get the full recipe ]
Butter—Alex Guarnaschelli
As you may have read in my post on Mesa Grill, I was in New York City recently and was excited when I realized that it was Restaurant Week ...[ get the full recipe ]
