Food, Photography and Bon Mots
What’s better than enjoying freshly-baked donuts as the early morning sun streams into your kitchen and you read your morning newspaper. Throw in a cup of steaming Darjeeling tea. Just wow. You won’t be alone enjoying. your donut, either. According to an article about the…
These Raspberry Shortbread Bars are sublime! The shortbread melts in your mouth and the raspberry jam is, well, raspberry jam. This recipe comes from Joanne Chang’s cookbook, Flour. You can buy the cookbook at your local bookstore or on Amazon here. Chang is also the author…
Rough puff. It’s a thing among home bakers–a shortcut to glorious puff pastry. What’s the big deal about puff pastry? The magic of puff pastry (and rough puff) is the moisture in the generous amount of butter that is incorporated into the dough. As the…
It’s September, people! It’s fig season here in the Northern Hemisphere. Buy figs now while you can during their excruciatingly short season from August through early October. Figs, a member of the mulberry family, are among the oldest fruits consumed by humans. That said, figs…
This elegant little vanilla cake is a keeper. It is good enough to serve guests and a delicious self-indulgence when you raid the kitchen at midnight. I’m always drawn to a recipe that makes interesting use of an ingredient that is unusual in its genre.…
Summer tomatoes. **sigh** While we still have some late summer tomatoes in our gardens and stores, here is a beautiful galette that showcases their beauty. It is especially beautiful made with some of those big multi-colored heirloom tomatoes. Tomato Galette Save Recipe Print Recipe…
Do you have filo phobia? Afraid to touch the delicate sheets of filo for fear that they will tear into a million pieces? If so, this recipe is for you. It is called Greek Rag Pie and the recipe actually calls for you to…
Raise your hands if you are fans of lemon curd in all its piquant wonderfulness. Good. I thought so. Read on. This delicious lemon-almond butter cake is a crumbly cake made with regular flour, almond flour and a generous amount of home-made lemon curd.…
Three hundred and seventy-three blueberries. That’s how many berries Juliet and I had to pick up off the floor. I had reached into the refrigerator, gotten distracted as I grabbed a jar of marmalade and, in one fraught moment, managed to dislodge the two-pound box…
I was lying in bed the other night when my iWatch tapped me on the wrist. (The watch has a haptic function that allows it to tap you lightly on the wrist with a vibration to deliver reminders, alert you to the end of…
