Raspberries may not really be in season at the moment, but they’re always in season in my kitchen because I keep several bags of them in the freezer at all times. You never know when you’re going to want to make a raspberry sauce, defrost them and stir them into yogurt or …
 A scone is a quickly made pastry, a mix of flour and butter that is baked in a hot oven until flaky and golden. Scones, at least here in the US, are rarely served plain. Instead of the basic perfect-with-jam-and-clotted-cream scone that you might find served at an afternoon tea, we’re …
In the mood for something to pair with that gingerbread latte? Almost any sweet cake, bread or cookie can go with the coffee drink, but with the Christmas season approaching, this seems like as good a time as any to play up the gingerbread flavor by matching the drink …
Sweet or savory, I like cornbread in just about any form it comes in. But if I have to choose between the two, I’ll opt for slightly sweet over savory almost every time. This is simply because I feel that sweet cornbread is slightly more versatile. It goes well with chilis, meats …
With a half-dozen limes freshly picked from a heavy-with-early-season-fruit lime tree and a large basket of organic, super sweet, nearly black raspberries in my kitchen, I knew that I had to find a way to combined them. Tempted as I was to just eat all the berries unadorned), the combination of zesty …
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Popovers are a great all-purpose recipe to have in your collection. They’re easy to make, relatively low in fat and require very few ingredients. They have a slightly crisp exterior that opens to reveal a tender, custardy interior. With jam or honey, they make a great breakfast snack, and can also …
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“You have to try this beer. ”
“It’s only 7:30 in the morning. I think it’s a little early for that.”
“Well, I didn’t mean you have to try it this instant. It’ll still be here later. But you really do have to try some. ”
We open …
Are you a baklava fan? Unless you really dislike honey or nuts, there isn’t much in the flavor profile of the flaky, Middle-eastern pastry to object to. That being said, it is surprisingly difficult to find a good baklava. Far too many are too soggy, too mushy, too nutty or …
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