Bumble downstairs on a Saturday morning. Brew strong coffee. Look in fridge. See buttermilk left over from making Brown Butter Cornbread. Sounds like muffins to me.
Usually when I bake with bananas I either mash them or cube them and caramelize for extra flavor, but today I went a different route. If we have bananas that …
I’ve been obsessed with the flavor of rye lately. It had been on my mind and I ended up improvising a loaf of rye bread with a salt crust that came out amazing and I’m kicking myself because I didn’t write anything down, so now I can neither reproduce it nor share it with you, …
Today I'm happy to bring you a guest post from my friend Yu Ching, who writes the wonderful Lemonpi. I love her blog because whether she's making incredibly original desserts like a Parsnip and Cocoa Nib Cake or classics like Gâteau Breton, the recipes are rock solid and come with gorgeous photos. Take it away, Yu Ching…
It …
Everyone has an opinion about chocolate chip cookies. I like mine cakey and tender, but browned enough to develop some flavor. I'm not a fan of cookies that spread out and get crispy all the way through, and I don't particularly like walnuts in them. I want tasty dark chocolate, and a perceptible level of …
Maybe someday you'll be on vacation.
And on the hot, hot days, every farm stand and farmer's market and U-Pick and roadside honor box will be packed with peaches, peaches so fragrant and ripe and sweet that they would melt into jam if you looked at them cross-eyed.
And after you've eaten as many Early Havens, Red …
I first met Alice a few years back, when she was just starting her first blog, Savory Sweet Life. I knew right away that she wasn’t going to be one of these bloggers that start out with a burst of enthusiasm, and then tail off until they are only posting every three months, mostly about …
The inspiration for this pizza came from Mario Batali's Sfincione Di Patate, a beautiful Sicilian double-crust pizza with a potato-bread dough that he filled with ricotta and salami. Skipping the pig (of course), I opted to make something a bit thicker, with a deep pile of richly caramelized onions, wilted bitter greens, and a generous …
