Previously on MCK (recent posts)

Quince Jelly (for jelly novices)

There are few kitchen tasks as rewarding as making quince jelly. Some fruit, some water, some sugar; a strainer, a saucepan, a hot burner…and then the magic happens. First th [...]

2019-10-24T14:45:07+00:000 Comments

Quince 101

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 [...]

2019-10-18T18:05:57+00:000 Comments

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 [...]

2019-10-10T08:01:22+00:000 Comments

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 [...]

2019-04-20T06:15:13+00:000 Comments

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. [...]

2019-04-19T06:39:11+00:001 Comment

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 [...]

2019-04-08T15:21:34+00:000 Comments

Extra-Buttery Crust Dough

All credit for this ultra-buttery, easy-to-work-with dough goes to my friend Donna Meadows, the best pastry chef I know. In addition to being extra rich and flaky without any [...]

2019-04-07T16:06:59+00:000 Comments

My All-Time Favorite Chocolate Cake

Dense, rich, not too sweet...this is the chocolate cake I have requested for my birthday ever since I can remember. The original version (more on this distinction below) is c [...]

2019-04-13T20:06:02+00:001 Comment

What to Do with Sour Milk

I can’t stop talking about sour milk—and how wonderful it is to bake with. I have been dallying with the concept of cooking with sour milk since reading this line from food w [...]

2019-03-22T11:45:34+00:000 Comments