In elementary school there was a girl who would eat tomatoes out-of-hand, like most people crunched apples.
This is the type of cake that calls to you. You may find yourself cutting thin slices off whenever you pass through the kitchen. It isn’t too sweet, and it is incredibly moist.
My sister visited from California last week, so one day we went to the city. It was one of those perfect New York days
I have what I deem to be a problem. It is not over-eating, nor gambling.
My weekend was filled with long walks, frigid wind, taking my trike out for the inaugural ride of 2015(!), eating far too many Cadbury mini eggs, and matzo brei.
Sourdough amazes me, and popovers do too. When they come crashing together it’s a delicious thing to behold
Bitter cold mornings? Check
After months of work, many sacks of flour, pounds of yeast, mishaps and triumphs– my latest book has arrived! United States of Bread has officially hit the shelves! If you follow me on Twitter, maybe you have seen the #USofBread, over the past months. Maybe you thought, “Well, that bread looks delicious.” Or maybe you thought, “Doesn’t that girl eat anything else besides bread?” (Actually, that wouldn’t have been too far from the truth at times. There was A LOT of bread-eating going on at my house.) Well, the hashtag was more than just a symbol
I know that it’s short notice, but I’ll be teaching a weekly food writing course, starting this Wednesday evening! The class is at Gateway Community College here in New Haven, and is open to students and non-students the like. We’ll be reading all the biggies– MFK Fisher, Elizabeth David, James Beard– to name a few, and we’ll be doing a lot a writing too. From expository, recipe writing, restaurant critique, there’s a little bit for everyone
Is it a donut or a muffin? It’s both. And I sort of didn’t believe that it could be.