basic biscuits
I just got back from two weeks in Italy, which I spent eating: croissants for breakfast, baskets of bread for lunch and dinner (and not a whole grain in sight), wine with lunch and dinner, gelato at...
View Articleapple cider doughnuts
It’s going to be 95 degrees here today, but I’m trying to force it to feel like fall anyway. It isn’t just the temperature; there are no trees here to change colors, the air is always dry and crisp,...
View Articlecheddar puffs with green onions
Are you afraid of yeast? Or at least resistant to adding complicated rising schedules to your already-stressful Thanksgiving to-do list? Try these puffs instead of yeast bread. They take about 10...
View Articlespelt crackers
I’ve had one of those weekends that make people say goofy things about how they need another weekend to recover from their weekend. I’m blaming the holidays, although not all of my extra projects are...
View Articleraspberry ricotta scones
I’ve largely gotten out of my scone phase from a few years ago. Back then, I was making a new scone recipe almost once a month. One batch of scones, frozen before baking, would last a couple weekends,...
View Articledouble coconut muffins
A friend of mine recently became, as she calls it, a “part-time vegan”, which I take to mean that she avoids eggs and dairy when she’s in charge of what she eats but will eat them if someone else...
View Articlegoat cheese scallion muffins
Goat cheese scallion muffins don’t sound very similar to garlic cheddar biscuits, and yet when Dave said these reminded him of Red Lobster’s Cheddar Bay biscuits, I agreed. They have some things in...
View Articleflatbreads with honey, sea salt, and thyme
On our very last day in Italy, almost exactly one year ago, we took it easy. One last order of “due cappuccini”, one last walking tour, one last cathedral, one last gelato, one last lunch. That lunch...
View Articlecornmeal molasses pancakes
I’m not sure what made these pancakes so perfect – was it the combination of ingredients, with the crunch of cornmeal and depth of molasses, or was it being cooked in a cast-iron skillet? I’ve had a...
View Articlelemon ginger scones
I’ve had in the back of my mind for a while now, years actually, that scones would be a perfect treat to bring in to work. I could do most of the work the night or weekend beforehand and then just...
View Articlecarrot cake pancakes
I’ve mentioned before that carrot cake isn’t really my thing. Vegetables, I believe, do not belong in cake. On the other hand, I’ve enjoyed carrot cake-inspired cookies and muffins, so pancakes seemed...
View Articlecornmeal pancakes with cherry compote
I haven’t forgotten my New Year’s resolution this year. I haven’t done a very good job following it, but at least I haven’t forgotten. I simply wanted to use my cookbooks more often. I love buying...
View Articlecherry tomato cobbler with gruyere biscuits
I couldn’t figure out what wine to serve with this. On the one hand, it’s just vegetables. On the other, the gruyere and biscuits would make it pretty rich. A medium-bodied red would have been...
View Articlecorn tortillas
I don’t want to get melodramatic here, but these are almost life-changing. Certainly dinner-changing, and especially taco-changing. I have told you before about my quest for the best way to soften...
View Articleblueberry muffin comparison
left to right: CI Best, CI Classic, Jordan Marsh I set out all three sets of muffins at work with a note that said that if my coworkers ate more than one type, I’d love to know their favorite. Someone...
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