The Sur La Table Blog
We were recently lucky enough to be visited by Andris Lagsdin, creator of the Sur La Table Baking Steel — a pizza- and bread-baking essential that’s developed a cult following. He hung out to chat about how the steel came to be, talk shop with a handful of our employees and, of course, make pizza. A LOT of pizzas.
So, first thing’s first, why pizza? Why…
Most bakers — or frankly, anyone who’s ever had a piece of pie — will tell you that a pie is made or broken by the quality of its crust. So now that’s it’s high pie season, we’ve compiled our best tried-and-tested advice to help you say so long to soggy, tough crusts forever. But first, a word about ingredients …
What Makes a Really…
In Sur La Table’s headquarters, each and every recipe that makes it into one of our cooking classes gets tested and perfected in our kitchen. This Cherry and Nectarine Pie, complete with the classic lattice top, tasted even better than it looked and is now ready for our Cooking Classes. It’s tough to go wrong with flaky pie crust filled with fresh, seasonal fruit.
What’s your…
