When you buy a cookbook, how many recipes do you typically cook from it? For me, even with really good cookbooks that I dog-ear throughout, I’m lucky if I get around to actually make two or thr...
I have some exciting news. It’s been a while now since my friend Bea and I started talking about running a food styling and photography workshop together. It took us some time to find a time when it ...
If you’ve been following my good friend and fellow doughnut cookbook author Jess Thomson’s fantastic blog, Hogwash, you’ll know that the past few months have found me all around Was...
I wasn’t really planning a post for today, but my heart and head have silently been with Jennie all week. When I heard the news of her husband’s unexpected death, I went numb. My heart, l...
Wow. Has it really been a month since my last post? And is it really already August? Summer seems to finally have shown up around here, although the cool, misty mornings might lead you to believe oth...
It’s July folks… how did that happen? I knew that June was going to be a whirlwind of a month. I was right. June definitely kept me on my toes, and I have a lot to share with you on that,...
Most so called National Insert Random Noun Here Days are kind of a sham. Sure, it’s great to have any reason to celebrate, but it seems that there are a few to many National Days that are creat...
In my garden right now I have about 1,000 pea vines. They aren’t sweet eating peas. They are a cover crop of Austrian winter peas in one of my garden beds (worked back into the soil, they infus...
Developing recipes is full of almosts. You get an idea in your head, and you give it a try, and it almost works. Maybe not quite what you were imagining, but close. Or, sometimes not even all that cl...
What happens when you bake up my basic cake doughnut dough in little loaf pans? Amazingness. You get the texture of a tea cake and the flavor of a doughnut. Drizzle with doughnut glaze and slather on...
Yep, I went there. Ever since I started telling people that I was going to write a cookbook on doughnuts, I’ve gotten questions about whether it was going to include any savory recipes. Like me...
I get weekly produce delivery from Full Circle Farm here in Seattle. Each week, I get a box full of mostly local produce. This time of year, the mostly local is not necessarily all that local, which ...
It’s a good day when a package shows up in your mail delivery from Heidi Swanson. Particularly when it is a copy of her new book, Super Natural Every Day. This is really a book that needs littl...
A few weeks ago, I shot a St. Patrick’s Day feature for Kitchen Daily. Have you seen this site? I’m pleased as punch to be shooting seasonal recipes for them now and then, particularly if...
I have very fuzzy memories of Mardi Gras. That’s probably a pretty safe bet for most folks indulging in the celebration, but in my case it was less about the partying (which I did) and more abo...
It seems that I can never quite be done with a recipe. A recent reader comment prompted me to dig deeper into why homemade doughnuts go stale so quickly, when the commercial variety can hang out at l...
We had some amazing pickled red onions at The Swinery’s guest chef night at FareStart a few weeks ago. I’ve been craving them since, so I’m making some using a variation of this rec...
Thank you all for your amazing out pouring of kind words and prayers for my family and me. I am truly touched by your warmth. I am also comforting myself with other warmth, like this little pot of ba...
I was on the phone with my husband’s step mother the other day, and she welcomed me to middle age. Sounds like kind of a cruel thing to say, right? But, as it turns out, it was both enlightenin...
Visit any Seattle farmer’s market this time of year and you’ll see apples by the crateful. I mean huge crateful. Anything that comes in that big of a crate tends to make me skeptical, par...
I really can’t explain this. I don’t even like hazelnuts. But I do like these cookies. A lot. Think Nutella, if it were a cookie. Not just spread between two sugar cookies. But what if th...
So, continuing on this whole breakfast theme thing I seem to have going on, how about some rice porridge? This version simply cooks the rice (arborio, but any short grain will do) in some water and m...
I started up a CSA delivery again (Full Circle), after a break for the summer farmer’s market season, and I have yet to get quite into the swing of using it all before the next box shows up. Ap...
It started with an idea to make my own soba noodles. My udon noodles were so tasty, I thought it would be no problem. They started out beautifully enough. I used a ratio of 2:1 buckwheat to bread flo...
Same crepe batter (just used the leftovers), but this time filled with sautéed Kale, fresh pear, a smear of cream cheese and a drizzle of balsamic syrup. Just like yesterday, these are pretty quick t...
The crepe is the Joy of Cooking buckwheat crepe recipe with a little less all purpose and a little whole wheat pastry flour. The hash is quick saute of yukon gold potato, broccoli stem & button m...
Ah, yes. There was a little something missing. The actual Super Bowl game. Today was a shoot for an upcoming Epicurious feature, so I had all kinds of fun with astroturf and glue guns. Here’s a...
I’ve been thinking about whole grain doughnuts lately. I’m not crazy enough to think that adding some whole grains turns a doughnut into a health food. A doughnut, even one with healthier...
Big deal right? For me, it actually is. I’ve never been a breakfast person. I have this notion that I feel more hungry during the day when I do than when I just have a latte. So once again, as ...
This one has been a long time coming. And, perhaps this is TMI, but this particular purge/organize was even more important because we seem to have developed an infestation of pantry moths. These litt...
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