What Could Be Better

The New Zealand specialty bacon and egg pie features in The New York Times’ ‘Diner’s Journal’ weekly column and video. “I got the inspiration to make a bacon and egg pie from an article in Saveur magazine,” Melissa Clark explains. “Bacon, eggs, and golden pastry — what could be better? Saveur’s recipe calls for puff pastry, and you could substitute that for the homemade pie dough in my recipe. Just don’t prebake the crust, otherwise it will puff up and be harder to fill. The end result will be a little softer and not as crisp, but if you use an all-butter brand of puff pastry, the flavor will be good. And it’s a little easier to throw together once you get your hands on the dough.”


Tags: Bacon and Egg pie  New York Times (The)  Saveur magazine  

Kowtow’s Gosia Piatek Doing Things Differently

Kowtow’s Gosia Piatek Doing Things Differently

Some designers are doing things differently: rethinking the business model and coming up with better ways of doing things, like Kowtow founder, New Zealander Gosia Piatek, who The Guardian’s Alexandra Spring…