I spend a lot of time waiting for spring, and feeling excited about the food that will be available in our markets. But when warm weather finally gets here I find myself wanting to sit in a park or h...
These beauties were paired with the rhubarb fool and make a most excellent spoon for scooping up the cream and jam. Brandy snaps are another popular British sweet that doesn’t appear very often...
This is probably an odd pick of recipe from April Bloomfield’s beautiful cookbook, A Girl and Her Pig. The young British chef has made a name for herself cooking with animals and all forms of f...
Yesterday was quite a day. Highs and lows. It seems appropriate to now turn to a recipe that is sour and requires patience, but in the end transforms into something beautiful. Hopefully you all read ...
It seems like a good time to share this photo again. It is a picture from my wedding. This is what people in North Carolina and everywhere else in our country are so disgusted by that they want to ma...
Olive oil cakes make me feel like a real health-nut. It is a small part of what draws me to them, mostly I like how they taste. This Gina DePalma recipe may be the best I have come across. The cake i...
“I made you a white pizza” was said by Jennifer Aniston on an episode of 30 Rock a while back. For some reason it struck me as funny and has stuck with me. Maybe because white pizzas seem...
Thank you! I can’t say it enough. You wonderful people are responsible for my little site being named the Best Cooking Blog of 2012 by Saveur magazine. I am happy, and still a little shocked. I...
My friend Karin likes to pronounce financiers like the occupation, which I highly recommend. I had a financier from The Little Door Next Door in Los Angeles a few years back that set my standard for ...
First, some gratitude: Thanks to everyone who sent their good thoughts about Bryan’s grandma. The whole family was comforted by your kind words and warm wishes. You also helped get me nominated...
Growing up, my family often celebrated special occasions at Chicagoland supper clubs. These were restaurants that had red leather (vinyl?) booths and white table cloths. They seemed a lot fancier tha...
Enamelware Bake Set by Falcon I’ll be honest, I got these because they are pretty. Function followed form. But they work well, so we all win-win. Oven, stove top, and dishwasher safe, the chips...
It has been a rough few weeks around here. Bryan’s grandmother, Emma (aka: Nanny) was ill and then died this past weekend. She was an amazing woman who I feel so lucky to have known. It is a hu...
Last summer, while Bryan and I were in Massachusetts, we had one of the best meals of our lives at Oleana, Ana Sortun’s Eastern-Mediterranean inspired restaurant. it was as close to perfect as ...
This recipe is not for everyone. It is definitely not a classic flavor profile, but it is lovely. It is the second recipe I have tried from a spread on coffee house baked goods in this month’s ...
You can blame the Super Bowl for this recipe. I’m not as into football as you might have thought, but I love the food traditionally served at Super Bowl parties. I used Super Bowl Sunday as an ...
A couple of weekends ago I set out to recreate the famous Butterscotch Budino from Pizzeria Mozza. The real deal is delicious and I have wanted to try it at home ever since I first saw the recipe pub...
This unusually warm winter has us eating differently than we normally do at this time of year. I am still interested in cold salads and ice cream, where normally all I want are soups and heartier far...
Remember how much I love Kim Boyce? Last weekend I fell in love, all over again, with Good to the Grain . It was prompted by an article I read about Kim’s new Portland bakery, Bakeshop. Lamenti...
Burnt Orange Ice Cream. Do I really need to say anything else? Okay, I will anyway. Those of you looking for bright and shiny orange sherbet, look elsewhere, this isn’t the recipe for you. This...
Francis Lam ain’t no fool. When he recommends a recipe as strongly as he did this ginger-scallion sauce, I listen. I like making condiments. That is a weird thing to write, but it is true. I es...
They don’t all need to be showstoppers. Sometimes, you just want a simple piece of cake, a weeknight dessert in the tradition of the Busy Day Cake. This orange and walnut flavored cake made wit...
Lottie claimed she hated garlic. It was somewhat of a mystery to my mom and me because she most definitely did not hate garlic. She loved foods that contained garlic— pizza, all Italian food, sausag...
In the immortal words of Alana from Toddlers & Tiaras, “My special juice is gonna help me win!!“. Like Alana’s secret go-go juice (it involves Mountain Dew), this special juice ...
If I could give each of you one cookbook, it would be The Breakfast Book by Marion Cunningham. I’ve written about it before, but it seemed worth revisiting, especially after enjoying this custa...
You probably weren’t expecting me to return with dessert (although, at this point, maybe you were). I know that everyone else is currently writing about salads and whole grains and cleanses. Sc...
Whoa, 2011 was a pretty great year at Lottie + Doof! I just reviewed the recipes from this past year and impressed even myself. It may have been the best year for recipes yet, what with bagels, savor...
It is hard to believe the 12 Days have come and gone. I hope you had as much fun as I did. Although, I will be honest, I have never been as uninterested in sweets as I am right now. That probably exp...
Like many of you, I have been a fan of Lisa Fain (aka the Homesick Texan) for years, so I couldn’t be happier that she is our guest today. Lisa’s blog is one of the first I loved. It is b...
Pistachios need a new hype man. They are amazing, so why does everything that calls itself pistachio taste like almonds?! Most ice cream shops in America sell ice cream that calls itself pistachio ...
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