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http://www.bakersroyale.com/pies-and-tarts/blackberry-lime-pie/

by Emily

Top 10 Awesome Pies to Make for National Pie Day

Happy (almost) National Pie Day! What, you didn’t know that January 23rd is officially National Pie Day? Well, you now have one last day to plan how you’re going to celebrate. There’s no limit of crazy pie (and pie-like) recipes out there on the Internet, including in our very own Endless Simmer archives.

Get inspired with five of our tried-and-true beloved ES recipes, then read on for five tasty treats from other pie-loving food blogs.

Endless Simmer:

10. Bacon Lattice Pulled Pork Potato Pie

9. Twinkie Key Lime Pie

8. Sweet Cherry Pie

7. Banana Cream Pie Cupcakes

Artsy Photo of the Day

This is not your high school’s prom fundraiser bake sale…

This is Austin hotpost Foreign & Domestic‘s Saturday morning bake sale, boasting humungous, house-made pastries from chef Jodi Elliot, who just won Food & Wine’s People’s Best New Pastry Chef. You might not be able to tell from the photo, but those buttery caramel apple croissants are about the size of my head. Okay, that’s a slight exaggeration, but they’re definitely bigger than my hand. Oh… and it should go without saying that any baked good you pick up here is absolutely heavenly.

by BS

Top 10 New Foods of 2011

Another year gone by, another chance to look back fondly at the thousands of things we stuffed our faces with in 2011. After much internal debate, we’ve narrowed it down to just 10 — the very best new things we shoved in our mouths in 2011.

10. Tater Tot Poutine

Montreal’s greasiest, gravy-iest contribution to the food world, poutine officially became a trend back in 2010. It got even more amazing this year when chef Kyle Bailey of D.C.’s ChurchKey had the ingenious idea to replace the french fries with tater tots.

9. Kouign Amann

We first discovered this over-the-top traditional pastry, which is something like a croissant with twice as much butter and sugar, on a trip to Brittany, France this summer. Returning home, we were pleased to find it blowing up in the states. The best version we’ve tasted to far is the one above, from Starter Bakery in Oakland. It has also popped up at Dominique Ansel in New York and Bouchon Bakery in L.A.

8. Nouveau Filipino

Filipino food is among the most far-out in the world, so it was only a matter of time before it got a hipster update. From Adobo Hobo’s Filipino tacos in San Francisco to Maharlika’s spicy arroz caldo in New York (above), we’ll take all the creative Filipino cuisine we can get.

I Left My Cookbooks In Nebraska

My last two months could be a real life idiot’s guide to how to move to New York City and work at a Michelin star restaurant. (Tip #13: don’t pay for a subway ride until you’re sure it’s going in the right direction.) Carrying two suitcases stuffed with knives, chef pants, white t-shirts, and high heels for abusing my feet on the streets of NYC, I boarded a plane to Newark, NJ. Upon landing, I realized the last time I had been in New York City had been as a financial advisor a few years prior. It was with great pleasure that I deplaned knowing that I would not have to give financial advice or go to a training seminar; I would be elbow deep in sacher torte batter and klimt biscuit.