Cooking Quince, Made Easy
Quince can be a hard sell because…well, everything about quince is hard. The fruit itself isn’t just firm, like a pumpkin. It is dense and murder-weapon hard. (It could easil [...]
Single-Rise Moroccan Bread
This is the homemade bread recipe for people (like me) who don’t just *love* bread baking. It is easy. It exceeds my expectations for shape, texture, and flavor. The dusky, d [...]
Santiago Almond Cake
Once in a very rare while, a recipe found via internet search resonates in such a way that it seems Fate has guided the algorithms and web crawlers to bring it to you. That’s [...]
Bright, Light Sorrel Soup
Sorrel’s lemony taste makes it a springtime (well, anytime for me) herb favorite. The flavor’s a little like rhubarb (to which it is related) only milder and more palatable. [...]
Rhubarb Tart with Fresh Goat Cheese
I have found the secret to the universe, and it is 8 oz. (200 g.) of fresh goat cheese and 2 eggs. Yes, that is an exaggeration, but when an easy-to-remember ingredient combi [...]
Extra-Buttery Crust Dough
In addition to being extra rich and flaky without any overly-precious techniques (like freezing the butter or icing the water), this crust recipe doesn’t need to be chilled b [...]
What to Do with Sour Milk
I have been dallying with the concept of cooking with sour milk since reading this line from food writer Laurie Colwin’s essay ‘About Biscuits’ many years ago: ‘I have made [ [...]
(Irish) Scones
I’m taking the liberty of calling these ‘Irish Scones’ after they got the ‘Just like my Granny’s!’ seal of approval from my Irish friend Janet. (I also think of them as Irish [...]
Preserved Lemon Yogurt (or Labneh) Dip
When I made a big batch of preserved lemons last spring, I wondered how I’d ever use them all up. Now that I have discovered this preserved lemon labneh/yogurt dip, I worry I [...]