Bread of the Month: Savoring a fruitful scone

Move over peanut butter and jelly. Apples and cheese go together almost as well, maybe even better. I’ve long revered this pairing, whether on a simple fruit and cheese board, or a melted wedge of golden cheddar atop warm apple pie. It just works…the cold, tart, crisp sweetness of the apple; the pungent tanginess of . . . → Read More: Bread of the Month: Savoring a fruitful scone

Bread of the Month: Crossing dessert genres

I wanted to feature a spring bread in honor of St. Patrick’s Day, preferably a scone. But my mind kept going back to something I baked several years ago and hoped to return to again. Was an Apple Scone Cake — a layered scone and apple creation — a bread, a cake, a pie? Where . . . → Read More: Bread of the Month: Crossing dessert genres

Thanking past cooks for a special book, pie

We come to find things in a seemingly roundabout way…or do we? Perhaps it is true that there are no accidents and that coincidence is not merely that. What led me to a most delicious pie recipe was my mother, whose fancy and instinct was successfully piqued as she nosed through her own mother’s very . . . → Read More: Thanking past cooks for a special book, pie

Bread of the Month: Believing in biscuits

Birthday cake got this blog started; a scone gave it the name. But I believe making biscuits may have been the very foundation for why I began writing my food blog.

Just a few years ago, in the wee hours of the morning when all was dark and quiet, I celebrated my favorite time of . . . → Read More: Bread of the Month: Believing in biscuits

Flipping for apple turnovers

As we head into fall and the light shifts to a beautiful golden slant, the air takes on a heady and romantic quality, and the leaves on the trees begin to rattle toward looseness, I think of turning over a new leaf. And as I think of that, naturally, I think of…turnovers.

To some, that . . . → Read More: Flipping for apple turnovers