Earlier this year, I committed to myself that I would not repeat a recipe that I had previously done, as a way of getting out of what felt like a rut. But since then, I have baked almost nothing, and … Continue reading
In accordance with my pledge from earlier this year, I made two new recipes recently, a whole-wheat sandwich bread I printed out ages ago from King Arthur Flour, and the “deviled” pork chops from next month’s issue of Cook’s Illustrated. … Continue reading
This gallery contains 11 photos.
This is the third of three recipes I did for the holiday season from Luisa Weiss’s Classic German Baking (Ten Speed Press, 2016). Weiss recounts how she felt that she had to include a recipe for Dresdner Christstollen, the classic … Continue reading
This gallery contains 12 photos.
Technically, mohntorte — a wheat-free sponge-type poppy seed cake — is not a Christmas specialty, but I included it along with the two actual Christmas recipes from Luisa Weiss’s Classic German Baking (Ten Speed Press, 2016; pp. 126–7) that I prepared … Continue reading
There comes a point when you simply have to declare “blog bankruptcy” and clear out your writing backlog. That doesn’t allow you to discharge your writing debt in its entirety, but it does mean that you (well, I) can feel … Continue reading
This gallery contains 15 photos.
I’ve made Diane Duane’s “Mycroft’s Delight” a couple of times in the past (I wrote it up back in January, 2016) but there were some changes I wanted to make — in particular, getting rid of the tropical-oil-laden Nutella used … Continue reading
Here in my home office, in front of the bookcase to the left of my desk I used to have a very large pile of cookbooks waiting to be scanned for interesting recipes and ultimately shelved in the kitchen bookcase … Continue reading