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 [...]
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 [...]
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
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 [...]
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 [...]
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 [...]