This cookie is based on a recipe that’s been saved on my computer for more than a year. It’s from Merrill Stubbs at Food52, and I remember saving it simply because I think Merrill is the cat’s pajamas. If she says it’s a hit, I believe her. Allow me to explain. For the first 16…
A tale of time and taste: Sour cherry cream cheese coffee cake
Some recipes are wonderfully simple and can be whipped up in a flash. You don’t really have to plan for them (aside from having the ingredients), they’re easy enough to make while your mind juggles other matters, and you can mix them up in the time it takes for your toddler to pull out everything…
Like living in a pancake: Maple yogurt pound cake
Imagine waking up to the smell of maple permeating from all corners of the room. It’s faint enough to not overwhelm you but strong enough to conceal the slow-cooked curry next door. As you roll out of bed and greet the morning (a bit bouncier than usual, of course, as maple is a wonderful incentive…
Pretty in pictures, lovely in words: Orange and cranberry fairy buns
When I’m cruising Pinterest or flipping through cookbooks or magazines, it’s usually the photos that pull me toward a recipe. I consider myself a writer much more so than a photographer or baker, so I do feel a bit shameful in admitting that I’m so easily influenced by visuals first and words second, but when…
Simplicity and flavor: Tiny maple cream tarts
Often when I’m baking, I catch myself wondering how something with so few ingredients can possibly turn into a dish worth sharing. Then, nearly as soon as I finish the thought, the oven timer dings and I open the door to a find a lovely reminder of how amazing a few simple ingredients can, in…
French apple tartlettes? Bon appétit!
It feels like it’s been forever since I baked from a good old-fashioned, paper-bound cookbook, and I forgot how much I missed the feel of those pages. Unless you’re unreasonably careful, cookbooks always share reminders of their use, and all those drips of batter and smears of butter across flour-speckled pages remind the book that…
Forget the French fries: Salt and vinegar potatoes
I love recipes that take a bit of work to put together, the kind that use a ridiculous amount of kitchenware, loads of ingredients and a fair amount of time before they even reach the oven. There’s something so satisfying about all that work, both in the finished dishes you’ve created and the chaos they…
Are we pastry, or are we baked good? Strawberry banana muffins
I think the world would be a better place if everyone ate more muffins. Have you ever been upset while eating a muffin? Or if you were upset when you started, were you upset by the time you finished? Probably not. And if you were, you probably just got a bad one. Muffins could be…
Poetry and cookies: Sweet citrus shortbread
As I’m sure I’ve mentioned on more than one occasion, all of my best ideas, particularly the writing-related ones, seem to come while I’m taking a shower. Basically, a lovely line emerges from the steam, then bounces around for a while, rephrased and repeated until it’s written to memory. It’s a Darwinian twist on the…
Rise of the Monday: Asparagus and egg bake
Oh, Monday, you poor little thing. You’re always so punctual, always predictable. Never once have you forgotten an appointment or stood us up simply because you were too tired, cranky or preoccupied. And how do we repay you? Too often, it’s with grumbling and complaining I’m afraid. The truth is, you deserve better. And better…
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