Bread of the Month: Looking to a ‘kids' cookbook for baguettes

I sort of stopped paying attention to kids’ animated movies (Disney Pixar, etc.) after I saw “Ratatouille” in 2007. The level of artistic excellence in this film brought it to another level. And its theme of following one’s passions no matter what made it seem as appropriate for adults as children (even more . . . → Read More: Bread of the Month: Looking to a ‘kids’ cookbook for baguettes

Bread of the Month: Oiling up an herb-y scone

Sometimes, all the planets (or ingredients and time of the year) align in order to make the right recipe. I was recently thumbing through my original favorite scone book, “Biscuits and Scones,” (Clarkson N. Potter; 1988) by Elizabeth Alston. You would think I had made every recipe in the book, but far . . . → Read More: Bread of the Month: Oiling up an herb-y scone

Bread of the Month: Growing a garden-topped focaccia

During the last year or so, new kinds of gardens began appearing all over food social media. These garden-scapes have continued to grow and blossom, many of them becoming beautiful works of art. They are all edible…and their foundation? A bed of delicious, moist, dimpled, oily and flavorful focaccia, a favorite type of . . . → Read More: Bread of the Month: Growing a garden-topped focaccia

Bread of the Month: Tossing strawberries into muffins

One would assume my April making of Strawberry Banana Muffins came out of a seasonal bent. Strawberries, though found year-round, are often on the docket of spring-to-summer baking projects, coming into prominence as early as April in California. But, to be honest, my muffins came almost completely from a need to use up . . . → Read More: Bread of the Month: Tossing strawberries into muffins

Bread of the Month: Hopping away with cuteness

For me, the whole “back-of-the-bunny” (aka “bunny butt”) concept came early, at the kitchen table in marathon Easter egg coloring sessions the day before the big bunny arrived. We had our cups and bowls full of Paas egg dye and crayons to create the wax designs on some of the eggs. Our mom’s . . . → Read More: Bread of the Month: Hopping away with cuteness

Bread of the Month: Crowning cinnamon rolls

My mother’s basic yeast roll recipe, I knew, had the potential for versatility. From it, she herself made lofty loaves, giant fluffy dinner rolls, gooey cinnamon rolls and those irregularly shaped little planks — cut with a sharp knife from a huge bowlful of raised dough and deep-fried — that she called “skunks,” . . . → Read More: Bread of the Month: Crowning cinnamon rolls

Bread of the Month: Winning with banana bread

I give credit to the pandemic for a few good things One of them is a new appreciation of my sourdough starter, Petrie (yes, with an “e”). He has exceeded my expectations, as I have put him to the test, not just with basic bread recipes, but an unexpected array of other baked . . . → Read More: Bread of the Month: Winning with banana bread

Scone of the Month: Ending the year on a sourdough note

I , like many others who have been baking our way through the pandemic, have turned to my sourdough starter more than ever. Dear Petrie (yes, with an “e”), my beloved fellow of the fridge, offspring of “Spike” (my friend Elaine’s starter), has served me well for several years and especially these past . . . → Read More: Scone of the Month: Ending the year on a sourdough note

Scone of the Month: Speaking of sweet potatoes

Sometimes I am a rebel. When the rally cry is pumpkin spice, I start to think about sweet potatoes.

Or should I call them garnet yams, which is what the red-skinned, orange-fleshed creatures most of us call sweet potatoes really are (the jewel sweet potato is another version of the orange-interiored…for a great . . . → Read More: Scone of the Month: Speaking of sweet potatoes

Scone of the Month: ‘Souling’ a simple cake

Somewhere between light and dark, summer and autumn, the living and the dead, lies a season long honored and celebrated. As the veil between this world and the next thins, the days shorten into a period of long hours of darkness. 

Somewhere between a cookie and scone, lies something called a “soul cake,” . . . → Read More: Scone of the Month: ‘Souling’ a simple cake