Sorry for the delay, but the weather here over the past week in Chicago has really put a cramp in my cooking and baking. It’s just too nice to stay inside and do either. The past couple days have bee...
As it’s 80 degrees outside consistently day to day now, it’s time to retire cake for breakfast. It’s officially the end of spring, or summer if the sky would have us believe and while cake is appropr...
Last Wednesday I had the perfect meal. It began with gruyere donuts, stayed a while with a rye flight and a deconstructed rabbit pot pie, and ended with gougeres filled with mornay sauce. Yes, the ea...
Can’t stop, won’t stop. Must pickle. Spicy pickled carrots, the absolute perfect complement to any lunch or afternoon snack. Click here for the recipe, and to read more.
Sometimes you want a bowl of comfort for breakfast and what’s more, you want it savory. None of that creamy oatmeal drizzled with maple syrup and topped with brown sugar nonsense. Nope, none of that....
Some of the best things to wander into a kitchen and find in the mornings are swirled and covered with streusel. Though to be fair, some of the best things ever, regardless of time and location are s...
Good, simple food is an experience. When a meal is good, it’s so much more than sustenance. It’s about more than fuel, about three squares. Good food, especially when it consists of simple, fresh ing...
No, don’t eat that mayonnaise. Make your own aioli! Click here for the recipe, and to read more.
Lentil Spread. It’s totally level two hummus. Delicious, green lentil level two hummus. Welcome to Hummio Party. Click here for the recipe, and to read more.
Protein, protein, where are you? How do I get you on my plate? Like most college students, in addition to being generally lost and blundering through day-to-day life, I am constantly in need of more ...
Can’t stop, won’t stop. Must make soup. For this week’s Soup Sundays—which have apparently become a thing here at Bakelist—is a soup that is near to my heart, and oh so dear to my stomach. Celeriac, ...
The salad dressing I grew up on: Lemon Caesar. Home in a salad. Way better (better for you too) than that silly ol’ buttermilk ranch… Click here for the recipe, and to read more.
So about my obsession with soup: it’s become a real problem. I no longer plan solid meals, it all revolves around what I cook up in my big soup pot, which I have yet to name. And perhaps, if I am at ...
I would say that ice cream is relatively easy to make. It requires only a little stirring, some whisking, and low amounts of heat. What really anchors most ice cream recipes is the time spent in that...
Transform your matzo into crack. Or crack-like matzo toffee. Click here for the recipe, and to read more.
Hello avocado. You’re just like nature’s butter. Green, luscious, and from a tree. You’re perfect as is, maybe with a little lime juice, salt and chili pepper, but you know what else? You’re also per...
Egg and bacon McBiscuit. The supreme breakfast sammie. There’s nothing quite like it in the morning. With a little help from prepackaged biscuit dough and the ‘egg packet’ technique...
A while ago, I went on a hot dog tour of Chicago. Really, it was the Hot Dog Tour of Chicago, because a one-day, eight-dog tour is really quite enough for any one girl (and friends). I skipped class ...
Cake for breakfast. It’s happened again. A slice of pound cake, barely toasted and drizzled with honey sure is a great way to greet the day. I believe I’ve settled it—the correct time for cake is no ...
Sorry for the absence, I’ve been away. Not anywhere warm and sunny, with big beaches and blue waters. No, no. Nowhere like that. That would be negligent and oh-too-cliché for a spring break. Who woul...
A few days ago I woke up, made a pot of coffee, and then realized, much to my stomach’s unfortunate state of emptiness, that there was nothing to eat for breakfast. Nothing, not even something inappr...
Hello doughnut altar, you’re just what I wanted to see at eight in the morning. Tangy buttermilk old fashioned, yeasty chestnut glazed, and sweet chocolate with sprinkles. Yup, this is my kind ...
Sometimes cake is complicated. It’s high maintenance. It has four layers, two kinds of filling, and a whipped meringue frosting. It has to be refrigerated. It absolutely needs glitter. Oh yea, and th...
Blargh. Blergh. Nothing gets you down like a cold on a 60-degree day. Thankfully, I have about eight million gallons of soup in my freezer, that old-school, 100-percent fail proof cold cure. But sin...
It’s that time again, finals. Or at least, it’s the week before finals, which inevitably is busier than finals week itself. Spring break is two weeks away, and save for a confused bit of snow, Evanst...
When you consider my last month of posts, it’s clear I’ve got a problem. A soup and ice cream problem. But it’s not my fault, it’s this gosh darn winter’s fault. One day it’s snowing, the next it’s 5...
Hello soup. Yea, you in the bowl, I’ve got a question…how did you get to be so wonderful? You’re hot, flavorful, and everything good about a meal, distilled into one perfect bowl of sustenance. Yea, ...
Black Currant Tea Ice Cream. Ice cream for mild winter! Not to late to make for a special Valentine… Click here for the recipe, and to read more.
“Soup tastes like dirty water. (So does tea.)” For some, soup is a paltry imitation of a real dish. Much like how chicken and turkey are a lesser form of protein than beef, pork, lamb, and fish in my...
You are no longer following . Undo?
English
Suomi
Svenska