Bake with abandon!
No-Churn Double Raspberry Ice Cream Have some ice cream. It’ll make you feel better. If you’re hot, it will cool you down. If you’re hungry, it will fill you up. If you’re tired, it will fuel you. Ice cream is one of my favourite summer …
Classic Rhubarb Pie I grew up with a scrappy patch of rhubarb in the back garden that survived the coldest, snowiest winters — despite neglect bordering on abuse. I assumed rhubarb was a hardy Canadian crop, bred for our climate. Not so. Rhubarb originated in …
No-Churn Raspberry Ripple Ice Cream When I was a child, ice cream was a black-or-white choice. Vanilla or chocolate. Those were the two standard grocery store options. If we were lucky, Mom would bring home a carton of Neapolitan with its impressive layers of chocolate, …
Bev’s Best Banana Bread I’m not a banana fan. They’re so pushy. They will smother every ingredient in a fruit salad — except for obnoxious cantaloupe. They leap from peanut butter sandwiches just to annoy you, and will slime-up a perfectly decent cream pie. Banana …
Apple CHips Yesterday, I posted about root vegetable chips. Today, the chips are made of fruit. Spring is not the best time of year for apples. While the produce section boasts apples year round, by the time winter is over, the Macs are long gone …
I hear eggs and flour are hard to find right now, so how about a refreshing frozen treat for the weekend? This 3-Ingredient Raspberry-Mango Sorbet uses frozen fruit, which was well-stocked the last time I ventured to the grocery store. That was last week, but …
In the past week, I’ve rejuvenated my sourdough starter, made several loaves of bread, simmered vats of stock, and cooked up batches of soup. Today, I’m sharing a recipe for a fruit treat that’s marketed to kids, but proves irresistible to adults — 3-Ingredient Strawberry …
Well, it took a pandemic to get me out of the classroom and back blogging. Since everyone’s stuck inside and avoiding grocery stores, I’m getting a lot of questions about cooking and baking with items on hand. I’ll start with a recipe I rely on …
No matter how often you make a recipe, it can trip you up. I created this Pear & Smoked Gouda Dutch Baby years ago for my book. I know it well. I know it likes a hot, hot pan. I know the buttery pears will sizzle and …