I was first introduced to the wonderful Ronni Lundy in 2010, when she asked my friend Lora and me to contribute a piece on Pi(e) Day ...

1st slice.  I love making homemade bagels and Peter Reinhart's recipe via Smitten Kitchen has never failed me. I generally stick to t...

I'm pretty much a fan of anything that tastes like it could be old-timey medicine. The more herbal, botanical, and tonic-like, the b...

Blueberry pie has long had a place on 4th of July menus. It's an American classic, for one, particularly in the North. A recipe app...

I'm not always the most patriotic person. Lately I've been pretty heartbroken and confused about the state of our country and it...

I'm going to try to keep the exposition to a minimum, here, as there is exposition enough in this multi-step recipe. But before I l...

It's been hard to find the time to blog lately. That's not a complaint, necessarily, just the way it is, with long full-time ho...

It was a thrill and such an honor to be among the 265 contributors to  The Oxford Companion to Sugar and Sweets - - a new resource compen...

I've spent five springs of the last seven living off the grid in the New England woods . It's still cold there in May and early ...

As I've mentioned before , Rose's Luxury , with their Eggplant Tarte Tatin , Smoked Celery Mascarpone, and my favorite-- an Englis...