Bread of the Month: Crafting a snack cracker

I began taking comfort in crackers early. We always had a big box (or two) of saltines in the cupboard, the pale, salty little squares ever-constant companions to soups and chili. But I made them my own snack, more than anything. Sometimes plain, but often spread with butter and jam, I even turned them into . . . → Read More: Bread of the Month: Crafting a snack cracker

Chomping at a Welsh rarebit

It was long ago when I first ran across a recipe for “Welsh rarebit” or “Welsh rabbit,” as it is sometimes called. As a girl who studied cookbooks, I couldn’t have been that old, but I was certainly intrigued and excited by a melty cheese sauce dish that was named for — but contained not . . . → Read More: Chomping at a Welsh rarebit

Bread of the Month: Braiding a blonde biscuit

Recipes can come from surprising sources. The backs of boxes or packages, coupon inserts, obscure Internet sites and offbeat cookbooks. If you had told me even a year ago that, upon seeing a copy of “The Disney Princess Cookbook,” (2013) I had gotten for my nieces that I would have not only bought one for . . . → Read More: Bread of the Month: Braiding a blonde biscuit

Bread of the Month: Puffing up with gougéres

I’ve long been obsessed with cream puffs. I learned to make them as a child, watching my mother and then whipping them up myself. It’s a strange process, puff-making, strange in its doing and even stranger in its simplicity. I continue to be baffled that the same ingredients, cooked in different ways, yield vastly different . . . → Read More: Bread of the Month: Puffing up with gougéres

Bread of the Month: Crafting a creamy cornbread

I believe in good recipes, ,those tried-and-true reliables we turn to when we want something we know we can count on. I have a few of these now in the cornbread realm, but, I’ll be honest, when it comes to cornbread, I’m always open to a new variation or version. Next to biscuits, cornbread is . . . → Read More: Bread of the Month: Crafting a creamy cornbread

Writing her way into our kitchens

“Food is not fuel. It is not nutrition. It is fun, educational, horizon expanding, delightful. It is consoling, transporting and a comfort. If you want a happy eater, run a happy kitchen. These things take time, but so do all good things.”

— Laurie Colwin, “More Home Cooking: A Writer Returns to the Kitchen,” (1993)

. . . → Read More: Writing her way into our kitchens

Bread of the Month: Pressing forth aboard the tortilladora

There are some folks who just get the job done. Others say they will do this or that, and don’t — they simply collapse back on themselves, and just thinking about the thing they aim to do tires them. Then there are people like Glen Lamontagne, who charge ahead tirelessly, bringing order out of chaos, . . . → Read More: Bread of the Month: Pressing forth aboard the tortilladora

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

Marveling at simple tortilla espanola

Probably the most curious item I’ve ever seen brought to a potluck was a tortilla espanola. It was served in a basket, wrapped in a towel…a potato and onion omelette, so firm it was cut in wedges and could be eaten by hand. Having consumed more eggs over my years than the average person, this . . . → Read More: Marveling at simple tortilla espanola

Debating what makes a true lasagne

My recent foray into ground corn (see previous blog about cornbread) got me excited about another version of the creature — polenta, a delicious interpretation that, cooked up, lends its creamy self to all manner of delicacies. Most recently, I found myself yet again floating toward the television, watching a celebrity chef make an intoxicating . . . → Read More: Debating what makes a true lasagne