Spiced Sweet Potato Blancmange
Blancmange is kind of a curious recipe to pick for a holiday dessert– but hear me out.…
Build a Gingerbread Brownstone
I can’t write this post without first making a confession: I have been through both architecture school and…
Carrot Pie
My first pie of spring will be rhubarb custard, but those little rhubarb shoots are taking their sweet…
White Bean, Kale & Bacon Soup
More beans! And finally on to some big beans. Yes, they take a bit more preparation than lentils,…
Citrus Supremes
The fancy way of cutting off all of the membranes around citrus segments is called supreming. Since I…
Crepe Roses With Blood Oranges And Cardamom
If you have studied classical French pastry, people often expect you to make frilly fantastical cakes. I, however,…
Black Cake
Ultimately there are only a few ways to save money in your food budget– eat lots of cheaper…
Blood Orange Marmalade
Marmalade is much easier to make than most people presume (particularly made in small batches like this one).…
Warm Cabbage and Apple Slaw
The luster of holiday cooking has worn away and the monotony of winter vegetables is starting to sink…
Candied Citrus Peel
I first candied citrus peels when I was living in Florence. In fact, I’m not sure that I…
Cabbage Stem and Fennel Salad
Ingredients: The stem from one small head of cabbage one small head of fennel half of an apple…
Pumpkin Mousse
This is one of those desserts that brings up the question as to what you mean when you…