I think I may have jumped the gun a bit this year. It’s not even April and here I am with a recipe for rhubarb. It’s just that the stalks…
a lesson from quince and all the other ugly fruit (the ones we skip in favor of dusty concords and burning apricots and the plums with verdant green interiors) a…
This was not going to be a post about sorbet. This post was going to contain cake, or a salad, or some sort of fritter with corn and summer squash.…
Ice cream wars! Who else had them as a kid? Chocolate or vanilla! Strawberry or chocolate, vanilla or both?! I always chose chocolate, and I got a fair amount of…
It’s Spring! Well, not really. There’s not a flower in sight, and the trees are as bare as ever. But it’s starting. Slowly. I’ve begun to hear the faint chirping…
The past few weeks, my creativity, something I’d never given much thought to, demanded attention. Truthfully, it didn’t demand attention so much as seemingly vanish from existence: why couldn’t I…
It’s late at night when I decide to make carrot cake. The dishes are done, the counters are sparkling clean. Prime time to get messy. I could drag out the…
I created this simple, pretty upside down cake for The Nosher, and it’s perfect for February: made with seasonal blood oranges, sweet, floral saffron and nutty semolina flour which gives…
Around two years ago, I went through a phase where I was seriously obsessed with tahini. I’d discovered that it was good for more than just drizzling over falafel, and for some…
Happy 2018, everyone! I know I’m a little late with that sentiment, but things have been busy around here; baking projects have been relegated to the backseat for a moment.…
