Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• A sweet opportunity
• 'Every little bit counts,' says this raw foodist
• Texas Chocolate Sheet Cake
• The temperamental oven

Recipes

• Key Lime Cupcakes ... with a “twist”
• Steve's Treser Burgers (a Treser family favorite)

• Recipe archive

• 2 pounds homegrown tomatoes, thinly sliced
• 2 cups flour
• 1 stick butter
• 4 tsp. baking powder
• 3/4 cup (or thereabouts) milk
• 1 1/2 cup sharp cheddar cheese, grated
• 1/3 cup mayonnaise
• 2 Tbsp. lemon juice
• Chopped basil, chives or scallions to taste

Make the biscuit-dough crust by bleding flour, butter, baking powder and milk either by hand or in a food processor.

Roll out half the dough on a floured surface and line a 9-inch pie plate with it. (This dough is thicker than a normal pie crust.)

Layer the tomatoes on top, scarttering with scallions and/or herbs.

Sprinkle 1 cup of the cheddar over the tomatoes. Thin mayonnaise with lemon juice and drizzle on top, followed by remaining cheddar.

Roll out remaining dough, fit it over the filling and pinch the edges of the dough together to seal them.

Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes.

Pair this with a salad and glass of wine, and you have an awesome, easy summer supper. (Good-quality chopped tomatoes from a can will do in the off-season, too.)

This is one of those dishes that tastes even better as leftovers the next day. (Reheat in a 350-degree oven till the cheese is soft and gooey.)

-- From Laurie Colwin's "More Home Cooking : A Writer Returns to the Kitchen"