Bread of the Month: Basking in a morning glory muffin

My mom’s got a thing against muffins. She won’t make them. She won’t eat them. This stems from a traumatic period in her childhood, where her obligations as a member of 4-H pushed her to the brink after years of being chained to an oven, churning out muffin after muffin.

It’s not the taste . . . → Read More: Bread of the Month: Basking in a morning glory muffin

Bread of the Month: Sensing the tastes of a famed artist

What most of us know of Georgia O’Keeffe comes from the canvas — brilliant, colorful, sensuous works that stamped a legendary place for the artist in history as one of the country’s most talented painters. As a person, she was known as the adventuring reclusive, who fell in love with New Mexico and made a . . . → Read More: Bread of the Month: Sensing the tastes of a famed artist

Bread of the Month: Beating winter blahs with orange, cranberries

In my youth, I was resistant to cranberries. My over-sensitive tastebuds (as is the case with most childhood tongues) couldn’t tolerate their bitter tartness, nor could they handle dark chocolate or hot sauce. Today, my tastebuds, matured and more dulled and ready for strong flavors, make staples of all three.

My love of cranberries . . . → Read More: Bread of the Month: Beating winter blahs with orange, cranberries

Bread of the Month: Falling for a savory muffin

It has occurred to me lately that what has given pumpkin the flavors usually associated with all manner of pumpkin treats are its companion spices — ginger, cinnamon, cloves, nutmeg. These lend our fall favorites the air of pumpkinpiedom, but tend to relegate pumpkin to the sweet end of the spectrum. What are pumpkin’s . . . → Read More: Bread of the Month: Falling for a savory muffin

Bread of the Month: Lightening blackberries with lemon

I tend to disregard blackberries. These dark beauties are certainly worth my attention, yet I find myself more likely to veer toward strawberries and blueberries, the brighter and seemingly more versatile of the berry world.

It’s not that I don’t find blackberries delicious; I do. Sweet and less tart than a raspberry, they are laden . . . → Read More: Bread of the Month: Lightening blackberries with lemon

Bread of the Month: Venturing into vegan baking

The mystery of baking makes it very appealing to me. Sure, there is science to explain it all away, but I prefer to think of baking as following a code, a pact, if you will. Created by some alchemist, tested, so that you follow it along in faith, assembling this or that, a list . . . → Read More: Bread of the Month: Venturing into vegan baking