When I spend all my time at home, with constant access to coffee, one of my biggest challenges is trying not to spend every waking hour refilling my mug and getting myself so jacked up on caffeine that it’s laughable to even consider sleeping prior to one or two in
I’m usually not one to post sourdough recipes, because so much of sourdough baking is a feeling — not a formula. You need to know your starter, your environment, the way even the slightest shift in the weather can impact the final product. This is a guide for a simple
Here is a simple one for complicated times. Much of the world is in some form of self-isolation, and there are just as meany simple meals needed complicated projects. This one straddles both worlds, since it is, at its heart, a very basic porridge dressed up with the accessories of
Like most things one does in one’s early 20s, I took for granted my first kitchen job. I worked in the pastry department of a restaurant with a whole animal program, a commitment to using local produce so serious it prevented them from putting sliced tomatoes on their hamburgers in
You could say I’ve always had a passion for old cookbooks. One of my favorite childhood volumes was a technicolor tome thick as a telephone book with the cover ripped off, so I’ve no idea what it was called. My mother seemed to use it exclusively for a carrot cake
I have a long, complicated relationship with Pillsbury crescent roll dough. As someone who almost always prefers to make everything from scratch, I like to think of my former love affair with the canned pastry a sort of dirty secret, a whispered confession only to my closest friends. As a
I grew up in a family where “Christmas Cookies” primarily meant many variations on the theme of chocolate chip. There were also classic fork-hashed peanut butter cookies, maybe something with oatmeal, and very often, rugelach, because my Irish-Catholic mother had a thing for marrying Jewish men. Pignoli and Italian Wedding
