Bake with abandon!
Burger Season Begins Early this year Since most of us are self-isolating and itching for fresh air, we’re firing up the grill a bit earlier this year. A version of the information below originally appeared in my column for Grand Magazine. Even if you don’t …
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 …
It’s time for my annual Christmas story. Before I begin, let’s set the stage … https://youtube.com/watch?v=a8n7NR5lK30%5BEmbed%5D The above, in all its needle-felted adorableness, is courtesy of Dairy Farmers of Canada. I can’t figure out how they animated wool, but the video captures the feeling I …
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 …
I often have a box of phyllo in the fridge – “just in case” I “need” to make appetizers. When I do, I fold them into triangles, roll them into logs, and even stuff them into muffin tins for little “bundles”. When I’m too lazy to …
Spring arrived this week, slipping in quietly when we were distracted by the wind. Winter dragged its ungracious feet as it shuffled out the door. As the last of the snow melted, a bland, brown, monochromatic world emerged outside my window. The lawn was brown. The …
These Streusel-Topped Hasselback Apples are like a Dutch apple pie without the fuss of pastry. A large, firm, sweet apple like Honeycrisp delivers best results but Mustu or Golden Delicious work well too.
Ignore the standard dictionary. It will tell you a clanger is a blunder, a mistake, and a conspicuous one at that. This pastry is anything but a dud. It’s a riff on an old-fashioned Bedfordshire Clanger, a long hand pie stuffed with spiced meat on …
These are Mutsus, also known as Crispins. They’re firm and semi-tart, and have white flesh. They’re also Ontario’s only truly green apple. I learned this last weekend while I traipsed about the orchard at Nature’s Bounty on a tour. In the drizzle. On the other side …