This summer, we had the most amazing patisserie right down the block from us. Almost every morning we’d buy croissants for breakfast, or sometimes just for a sweet treat later in the afternoon. They were perfect- with a thin brown crust that crunched when you bit into them, and little pockets of sweet, dark chocolate amid…

I have always thought that onions are not accorded enough respect. Maybe because they are so commonplace, the basis of almost every soup and stock and stew? Or maybe because they are season-less, and we have gotten used to their abundance? They certainly aren’t precious, like the cherries of spring, or the figs of fall.…

The appeal of Irish Soda Bread lies in its ease; simple, pure ingredients are combined to create a soft, and chewy bread with a rustic crust. Add that to its blank canvas potential, and you’ve got an instant classic. I made mine (in less than an hour) using the traditional raisins and orange zest which…

Ever since tasting brioche this summer, I’ve been obsessed. It’s moist, buttery, and melt-in-your-mouth soft, and I was just waiting for a good opportunity to try my hand at it. A snow day of arctic proportions proved to be a great time and while I initially planned on making simple rolls, after seeing this cinnamon…

Chocolate chip cookies are always classic and a welcome dessert at any table. But with a few improvements, you can make a cookie that is above average. We refrigerate the dough for a day, which allows the ingredients to meld and combine, creating a buttery cookie full of toffee flavor. A sprinkling of maldon sea…

There’s nothing quite as delectable as the french macaron. Luscious filling, sandwiched between two bites of air, has made these cookies’ popularity explode in the past couple of years, and  I was eager to try my hand at them. After a couple of tries (they’re difficult to master) I’m pleased to say that my macarons came…

Notwithstanding the fact that a wide variety of my favorite fruits and vegetables are seasonal, I’m the sort of girl that makes key lime tartlets in the spring and thick stews in the winter. There’s just something extra special about cooking in season; the produce tastes better, the colors are more vivid, and I love that…