Feeds:
Posts
Comments

Archive for the ‘Baking’ Category

I haven’t made it out to pick apples this fall, but I did recently endeavor to do the next best thing: picking apples from among the mounds of varieties in wooden crates that line the tents just outside the Eastern Market on weekends. The apples — Gala, Jonagold, Golden Delicious, and Fuji – are trucked in [...]

Read Full Post »

I love a crunchy cookie with lots of “stuff” in it — nuts, chips, oats, raisins, coconut, peanut butter… Certainly not all those things at once.  But, the combination of a few of those ingredients in a single cookie always pleases the palate. These oatmeal-coconut-chocolate chippers are crispy and hearty. Delicious with a cup of [...]

Read Full Post »

Buttermilk is one of those ingredients that I usually cook with in streaks: It’s sold in quart or half gallon sizes at the grocery store but I usually end up only needing a little bit to add tang or richness to a particular dish, meaning lots leftover for something else.  After playing with buttermilk for [...]

Read Full Post »

I first made these back in January, and tonight I was craving them again. They are as fabulous as I remember them — sweet, sticky oatmeal-pecan-raisin rolls. Nothing like a little weeknight “baking therapy” at the spur of the moment!  These hit the sweet spot. Yum.

Read Full Post »

It all started during my year in New York City — and a failure to fulfill my yearning for spanikopita, tossed tomatoes and olives with feta, and salted, roasted whole fish at one of my favorite Greek restaurants, Elias’ Corner in Astoria, Queens. Then, having moved out of the Big Apple, I began working for [...]

Read Full Post »

“Kuchen is just a fancy way of saying coffeecake,” says a dismissive Lawrence Karol in this month’s edition of Gourmet. I beg to disagree. This delicious, ultra-moist, tangy-sweet cake lives up to the origins of its German heritage.  It’s no average breakfast bread. The spongy cake is riddled with jammy Pennsylvania rhubarb and strawberries; a crunchy [...]

Read Full Post »

I’m a huge fan of rhubarb — the stalky, perennial vegetable with broad green leaves and stiff, celery-like red stems.  Not exactly the most attractive or tasty piece of produce, with its toxic leaves and tart flavor. But, add lots of sugar and maybe some strawberries and you’ve got yourself a uniquely tart/sweet combination that [...]

Read Full Post »

One of my fondest summer memories is picking wild blueberries on a remote island in Lake Kakabiketchiwan in Ontario, Canada, where my family has a small rustic shoreside cabin. (I can still hear my mom scolding me for eating more than I was putting in the bucket!)
The berries in this treat are not the tiny, [...]

Read Full Post »

Imagine, for a moment, that you are living in ancient Rome and it’s your birthday. According to food historians, your celebratory ‘cake’ would be a flat, flour-based round with some nuts and honey baked in… I don’t know about you, but that sounds pretty unexciting to me!  Thankfully, Western culture has refined the art of [...]

Read Full Post »

With the abundance of cupcake bakeries in New York City, popular debate continues over who bakes and frosts the “best.”  Butter Lane Bakery (123 East Seventh Street in the East Village) claims it makes “the better cupcake.”  And, frankly, this fan of Magnolia cupcakes could argue Butter Lane is actually best.

Owned and operated by Pam [...]

Read Full Post »

Older Posts »