Dorie Greenspan’s Baking book is a real treasure. Take this little gem, for instance, which gets its name from her friend Ingela’s mother, who used to “claim that you could start making it when you saw guests coming up the road and have it ready by the time they were… Read More →
This cornbread recipe by Ruth Reichl was super-easy and came out great the very first time. I’m rewriting it to double it, though, because hers is more for corn muffins and I am just never going to make corn muffins. Not when I have a perfectly good cast iron pan…. Read More →
It’s a lazy Sunday afternoon, so Samantha and I are making Chocolate-Orange Madeleines. Well, I am making Chocolate-Orange Madeleines. Samantha is banging her big spoon on the metal bowl. I must admit, this was not my favorite recipe, though, so I won’t share this one. If you’re looking for a Madeleine… Read More →
I promised on my Pinterest page: I will make this Pumpkin Spice Bundt Cake recipe! Here it is. Not hard at all and well worth the 20 minutes it took. Sam even helped. Related posts: Mexican Hot Chocolate Cookies Recipe: Orange-Olive Oil Pound Cake With Thyme Recipe: Scallops with Orange… Read More →
For Saint Patrick’s Day, Tom made a loaf of Irish Soda Bread, and it was utterly delicious. Not too sweet, not too dry. Best part is that the recipe comes from his grandmother, who was from County Kerry. He was kind enough to share the recipe, which I will share… Read More →
What a sweet winter treat. With all the Red Cooper grapefruit we’ve been eating — and drinking — I took a cue from Irene and candied some of the peel. What a way to make the citrus season last even longer! Irene’s recipe is to boil the peels in water,… Read More →
I’m a huge fan of Dorie Greenspan’s recipes. So when I came across one that sounded just perfect for this Christmas — do-ahead but still festive — I jumped. Her Honey-Spiced Madeleines, found in Around My French Table, also have just the right lovely warm spices to make you think… Read More →
Food and Wine’s latest issue has a story about a new book with a good cause: Cookies for Kids Cancer: Best Bake Sale Cookbook. Author Gretchen Holt-Witt’s son was suffering from pediatric cancer, and she baked 96,000 cookies one holiday season to raise more than $400,000 for new pediatric cancer… Read More →
SCF fans might say, “What? Another plum tart recipe? The one from Ina Garten isn’t good enough?” Well, indeed it is. But like any curious cook, sometime we like to see what else is out there. Some people might call this philandering. I like to say we’re expanding our horizons…. Read More →
Pâte Sucrée is a sweet, short — that is, it doesn’t rise — pastry that’s buttery, flaky and a little brittle — perfect for filling with custards and meringues. It’s nice to use as a base for fresh fruit with a little whipped cream, but I use it most for… Read More →
Just in case my Boozy Orange-Vanilla Flan was a failure, I wanted a back-up dessert to take to Irene’s Seder. I came across this recipe for Decadent Fudge Brownies on Epicurious, and Wow. Wow is it easy, wow is it delicious. It would be great even if you weren’t avoiding… Read More →
I wonder, really, if there’s anything I love the taste more of than burnt sugar. I think the first time I realized this — besides my many instances with packaged caramels and cotton candy — was at age 11 at Tavern on the Green, when, in an otherwise horrific meal… Read More →
So we had a lovely little dessert the other night at the Ranch: “Peggy’s Pound Cake.” I loved the texture, and the flavor had just a little extra oomph that I found really livened it up. I posted about it, naturally. The post went over to Facebook, where Jim —… Read More →
This December, I worked with a chef at the Culinary Institute of America to put together a holiday cookie article. He came up with the recipes, and we asked for variations on those. So with three basic doughs, you ended up with more than 15 different cookies. Rugelach was one… Read More →
These are very easy and fast to put together. The recipe comes from Martha Stewart, and it’s really tasty. I skimped on the cayenne, afraid some people would find them too spicy. Don’t. It barely registered. You need the full amount. Related posts: Recipe: Chocolate Toffee Cookies Roasted Chestnut Cookies Recipe:… Read More →
I love Sand Tarts, the cookies also know as Mexican Wedding Cakes. So when I saw a variation of them over on Smitten Kitchen that used — of all things! — chestnuts, I knew I had to give it a go. This is despite the fact that once, after following… Read More →
I have found a gold standard for crisps: a nutty, dark topping with plenty of oats and nuts, and a snappy, bright filling with lemon and ginger. I just love the contrasts of both tastes — high notes of lemon and ginger, a baseline of brown sugar and walnuts and… Read More →
The first blueberry cobbler I did this summer was completely made from our own blueberries. Of course that one was the best; not even the farmers market berries taste as good as ones you grow yourself. But this recipe is so good you could use storebought berries and it would… Read More →
This is not the kind of recipe you’d typically find on Sour Cherry Farm. I don’t think there’s one ingredient that we could grow ourselves. But let me tell you: after one bite, you won’t be able to resist these. Salted Nut-Rolls like a candy bar and a cookie all… Read More →
I got a bee in my bonnet about having some creme fraiche ice cream to go with all the good fruit and pies we’ve been having, and that’s not something they have in the freezer aisle at the store. So I got out my eggs, cream, milk, sugar and, yes,… Read More →
Sarah turned me on to the Smitten Kitchen web site, where there are a lot of good vegetarian recipes and tons and tons of sweets. That girl likes to bake! I normally don’t like to bake, but these cookies are super-easy and super-good. Best part? You’ll have extra dough, so… Read More →
Here’s a video from LoHud.com where I show you my no-fail pie crust recipe, and my very special method of pitting cherries. Oh, and the oven almost explodes, too. Good times. Hope you enjoy the video, and please — if you make the pie, comment here and let me know… Read More →