Justin thoughtfully bought two Pullman pans and a copy of the new Meyers Bakery cookbook for my January birthday.
When I was pregnant with Hugh, I baked constantly.
Zen wisdom states that nothing is permanent.
When I went to bed last night, I inadvertently rubbed my arm and felt something crusty and scaly: leftover dough stuck to my body, clinging there despite repeated washing of hands.
Ever since returning from our October trip to Venice and Slovenia, I’ve been unable to stop baking.
When Danny Gabriner first began baking bread, he gave away 1,000 loaves for free.
Paola Smith is covered in flour and moving lithely hours before most Portlanders have sipped their first coveted cup of coffee.
Throughout strawberry season – which lasts all summer in Oregon – our kitchen is rarely without a few tiny blue baskets of strawberries.
As soon as I saw the picture of these almond and jam pastries in the latest Sunset Magazine, I took immediate action.
These beet brownies were supposed to be my sneaky way of transforming a decadent treat into a partially ‘healthy’ snack.
I first made this coffee cake last year, around the start of Fall.
When we lived in Brooklyn – which seems like at least a year ago, but in reality was a mere four months ago – I visited Brooklyn Larder three to four times a week.
I've come to rely on afternoon snack breaks.
I love it when dishes take familiar taste combinations and present them in slightly altered ways.
When I brought home six pints of strawberries, my vague ideas about what to do with them consisted mostly of what I didn't want to do with them.
I tend to glance at the 10-day weather forecast more often than is healthy.
Smelling a ripe peach immediately brings to mind several food memories: summers on my parents' deck, eating the fruit as quickly as I could as it leaked all over my arm.
When I was in the kitchen with Alison and Michael of Butter + Love, I watched the entire process of jam cookie creation.
A quick search for "Super Natural Everyday Bran Muffins" yields multiple results.
These gingerbread people are a motley crew.
While my closet moves confidently into Fall, my palate is less gung-ho.
I have a recipe binder that I'm slowly filling with interesting recipes I've clipped from magazines and newspapers.
This past Fall, I acted like (some) people do before a big snowstorm and stocked up like I wouldn't be able to leave the apartment all winter.
My love for pistachios is practically predestined.
Frankly, the size of this zucchini is intimidating.