Once upon a time, before there was a Fine Cooking, I used to read another food magazine. A long time ago, they published a wonderful article about kulebiaka, a Russian pie with fish, rice, egg, and mushrooms. As I was riding my bike yesterday, thinking about what to do with that blob of piecrust trimmings from last weekend's peach pie, my thoughts turned to kulebiaka. Leftover piecrust is tremendously versatile, but the version of kulebiaka I came up with hits the triple-word-score of leftover salvage by combining: week-old piecrust from the back of the fridge, Easter eggs, a smidgen of rice (my nemesis!), a tidbit of leftover turkey (I had no fish; it was this or sardines, yikes), and the dill seedlings that I thinned from my herb garden. The spawn of kulebiaka was delicious-- I served a small slice with a few sweet pickes to counter the richness. It did need a little something to tie the ingredients together better-- next time, perhaps a little mushroom bechamel.