This gallery contains 9 photos.
One of the very first real baking recipes in King Arthur Flour’s Whole Grain Baking — once you get past the waffles and the granola — is called “Sour Cream Muffins” (p. 33). It’s a generic recipe for a muffin … Continue reading
I wasn’t so pleased with the first couple of recipes I tried from Deborah Krasner’s Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat, although some of the issues were probably my fault. I’m pleased to report that … Continue reading
That’s a really long title for a short post. Fortunately, the actual title of the recipe is simply “Peanut Butter Muffins” — it appears on page 38 of Whole Grain Baking (Countryman Press, 2006) — and the chocolate chips are … Continue reading
I have an interesting relationship with vegetarian food: I have never intentionally eaten vegetarian, but I do fairly frequently eat meals that just happen not to have any meat in them — especially pasta. Yotam Ottolenghi’s Plenty More (Ten Speed … Continue reading
This gallery contains 12 photos.
Continuing my exploration of King Arthur Flour’s Whole Grain Baking, last weekend I made a coffee cake (specifically what in New York would be called a “crumb cake”), which uses whole-wheat flour for both the cake itself and the “crumb” … Continue reading
Despite what it may sometimes seem from this blog, not every recipe I try turns out. Today I’m writing about two recipes from Deborah Krasner’s cookbook Good Meat, neither of which was worth the effort. I don’t know where either … Continue reading
Everyone at work loved the whole-grain “Double-Fudge Brownies“. I went to kingarthurflour.com to see if they have this recipe available for free online, for those who don’t care to buy the book; I found “Tasting is Believing Whole-Grain Brownies” is … Continue reading
This gallery contains 11 photos.
Buttermilk chess pie is the last pie I’ll be making from the “Winter” section of The Four & Twenty Blackbirds Pie Book (by Emily and Melissa Elsen; Grand Central Life & Style, 2013; p. 203) — at least until next … Continue reading
This gallery contains 9 photos.
This weekend, I’m continuing my exploration of King Arthur Flour’s 2006 cookbook Whole Grain Baking (Countryman Press) with a brownie recipe that all traditional (hard red) whole-wheat flour. “Double Fudge Brownies” (p. 341) have two forms of chocolate — both … Continue reading
This gallery contains 8 photos.
Emily and Melissa Elsen’s Four & Twenty Blackbirds Pie Book (Grand Central Life & Style, 2013) is organized by season, the theory being that the best pies are made from seasonal ingredients (or, I suppose, those ingredients that keep well … Continue reading
