strawberry pie

Naomi Robinson

Strawberry Truffle Pie

Let’s talk pie. One bite and you will see why this is called a Strawberry Truffle Pie. The chocolate is rich and smooth, a perfect background to the seasons perfectly ripened strawberries. And as you can see the only tweak I made to there recipe was to add some whipped cream—moderation and I have yet to meet, so I figured why not.

Of course if strawberries are not in season for your area, this pie is highly adaptable and will work with most fruit. That’s the thing with pies, they’re pretty fluid and can be paired well with almost any flavor, same thing with chocolate. So have fun mix, match and pair to your preference.  Read more


Beth Nervig

Food Trends from the May Innovation Issue

Hi it’s Beth again, assistant food editor for bhg.com. Our newest issue of Better Homes and Gardens is packed with amazing kitchen gadgets and some seriously fun food trends. I couldn’t resist sharing my favorite recipes and trends with our Delish Dish readers.

1. Spice It Up!

Experimenting with new spices is totally on-trend right now. Dukkah, an aromatic mix of Egyptian spices and hazelnuts, is one of our favorite new spice blends. Make your own dukkah using spices you’ve already got in your pantry and try it on our Spicy and Honey Roasted Carrots.

2. Homemade Yogurt

Love yogurt? Me too! Yogurt has been one of the hottest food trends for the past few years, but more and more we’re seeing people make their own yogurt right at home with the help of an electric yogurt maker. Whether you’re making your own or buying it from the store, you’ve got to try our Chocolate and Mango Yogurt. It’s inspired by flavors from chic SoHo yogurt bars in New York City. And those guys know their yogurt.

3. Stack Your Cake

Sure layered cakes have been around for awhile, but the hottest new cake gets serious about its layers. The coolest thing about our new Apricot Stack Cake? You can make the layers right in your griddle, and just flip them like pancakes until golden. Couldn’t be easier! Or more scrumptious when you layer with our tangy apricot sauce and billowy whipped cream.

4. Bringin’ Back Brussels Sprouts

Brussels sprouts are the new “it” veggie. And if you’re turning up your nose right now, think again. You’ve probably had them boiled, maybe even roasted, but Brussels sprouts steal the show when shaved, like in our Tangy Grape and Apple Slaw. A little sauerkraut paired with sweet grapes and apples on a bed of shaved Brussels sprouts and watch out! New favorite side dish alert!

5. Easy as Pie

Everyone likes pie. But making a pie crust can be intimidating, not to mention time consuming. So when Jamie Oliver showed us his newest way to make a pie crust, we knew he was onto something! All you do is prepare your pie dough and then shape it into a log. Then you just freeze it and when you’re ready to make your pie, slice your dough into medallions to cover the bottom and top of your filling. It’s pretty, modern, and doesn’t require a rolling pin. Try this fun pie making trend with our Best-Ever Strawberry Rhubarb Pie.

Pick up our May issue of Better Homes and Gardens for more recipes featuring the latest food trends; plus find awesome new kitchen gadgets that we’re loving right now.