If you walked into my kitchen one afternoon, the winter light reflecting off of cabinets and counters like a blue-ish laser beam, and saw this cake sitting on one of those counters, delicate and decadent, you might feel your shock crowding out your hunger.
At the start of this year, I’d planned to put myself on a voluntary “sweets” hiatus, prompted by the same desires (cleansing, renewal, focus) most of us feel as we unwrap and hang new calendars and adjust to writing a new digit on letters and checks.
If you look closely, you’ll notice slight differences among several of the photos.
Copious amounts of summer fruit have invaded my house.
Throughout strawberry season – which lasts all summer in Oregon – our kitchen is rarely without a few tiny blue baskets of strawberries.
These beet brownies were supposed to be my sneaky way of transforming a decadent treat into a partially ‘healthy’ snack.
First, it's early January.
Certain things change when you get married.
I first made this coffee cake last year, around the start of Fall.
"Pudding" is a common item on any British menu.
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.
After yesterday's Fourth of July festivities, Thanksgiving's standing as my favorite holiday is in danger.
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 learned last year that I don't have the tastebuds or palate to eat rhubarb as a main part of a savory dish, like in pasta or soup.
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.
These gingerbread people are a motley crew.
I'm intrigued by how certain recipes incorporate flavors in untraditional ways.
Do you think this looks like "the death star exploded" (Justin) or something "otherworldly and beautiful" (me)?
I brought a bagful of Red Jacket Orchards’ apricots home with me on Thursday.
It happens every few weeks: I crave a fresh-out-of-the-oven chocolate chip cookie.
For me, blueberry pie evokes images of Maine, sunflowers, and sitting by the ocean.
I wanted to prepare a low impact dessert, one that wouldn't heat up the kitchen to an insufferable temperature.
I made these portable pies yesterday and we've been munching on them all weekend.
On Monday, we picked up our first pint of cherries of the season!
I wanted to share this recipe as soon as possible, before it's too late to make it!
Since I’ve weathered the storm—though my kitchen, even after cleaning for an hour last night is still in disarray—the recipe at the end of this post is my adapted take, with the steps in the order I think they should be.
I will humbly admit that I loved how my first cake came out.
Each time I write a Fresh from the Market product post, I'll follow that post with a recipe I've tested.
This is actually a dish I was hoping to make the day before Thanksgiving, for all of us to munch on while we were cooking Thanksgiving dinner.
Yes, chocolate pots.
Last weekend I realized that it had been weeks since I had made anything fruit related.
I've been having a love affair with cherries this summer.
We viewed the 4th of July as the official kick-off of our summer in Brooklyn.
As the farmers' markets continue their spring time unveiling, you can now find rhubarb at many of the stands.