About Holly Herrick

Holly Herrick

Holly Herrick is an award-winning cookbook author and food writer based in Charleston, SC. After graduating with a journalism degree, she received a Grande Diplome in pastry and cuisine from Le Cordon Bleu in Paris. She has since served as a restaurant critic and features writer for Charleston’s only daily newspaper, the Post and Courier. Her work has also appeared in Southern Living and Bon Appétit, among other publications. @HollyHerrick

A slice of drunken pumpkin bourbon tart on a white plate with a fork beside it and a mini pumpkin and leaves in the background.

Drunken Pumpkin Bourbon Tart

Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more tipsy-inducing personality than your typical pumpkin pie.

Sweet pastry dough being placed in a fluted pie tin with hands fluting the edges.

Sweet Pastry Dough

This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.