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Classic Baked Doughnuts
Behind bakery case glass, rows of doughnuts sorted by flavor and color inspire everything from pop art to our senses. Chocolate glazes, pink sprinkles, and fluffy shreds of coconut look like every childhood breakfast fantasy while tags announcing berry, lemon, and maybe even maple bacon options speak to our appetite. Then there is the row of golden, cake doughnuts responsible for the scent inside the shop and sitting beneath many of the toppings and glazes. That’s the doughnut that inspired this recipe. Fresh doughnuts on a weekend morning have a distinct advantage over pancakes. They can be enjoyed the next day and the next. This recipe makes a dozen of…
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Sun-Dried Tomato and Scallion Cornbread
When I was young, my father would fill up the kitchen with pots and frying pans as he made batches of a cornmeal recipe he had committed to memory, a fried polenta-like dish known as cornmeal mush. If you’ve been to any of my Food Traditions workshops, you may have heard me reference this as well as the butcher shop foods on my mother’s side. Recipes are lost for many reasons – the passing of a loved one, damage to a handwritten cookbook, or the simple fact of never having been written. I love working with individuals and groups to rediscover and recreate their traditions and encourage you to book…
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Honey Roundup
“My grandfather always said that living is like licking honey off a thorn.” – Louis Adamic Over the weekend, I attended a tasting event featuring the fermented honey drink known as mead, which sparked me to think about all of the ways to cook with honey. When I write honey, I may just as well write sweetness, for the ingredient is most always that, but it can also be mildly spicy, floral, even buttery in its raw form owing to the blossoms visited by the bees. Recipes follow below, but first a note about mead. Steeped in legend, mead has been at various times medicine or holy drink, sometimes both,…
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Stuffed Jalapeño Skins
Perhaps the coziest time to be in the kitchen is after the snow falls, bouncing light between its crystals and making everything just so quiet. While I was working on this recipe, gorgeous light filtered through the window, allowing me to capture the smooth green of jalapeños which would soon be split and seeded. Harvested when young, they were the color that comes to mind when we think of this type of chile, but scarlet jalapeños can be found as well, their redness a sign of maturity and growing heat. In the middle of winter I crave foods that bite, not only with heat but with crispness that stings just…
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Kissable Lip Scrub
So many ways of kissing. So many ways of being kissed. Unfortunately, chilly wind and blazing sun wreak havoc on even the plumpest lips. Whether you’ve been on the slopes, relaxing in the sand, or (more often) running errands downtown, treat yourself to a gentle lip scrub to get rid of that dry, chapped feeling. With three simple culinary ingredients, you are on your way to being even more kissable. Lately I’ve been feeling like even natural products have too many ingredients. The lists are long, and I find myself deciphering their purposes. How many botanical extracts really are necessary in one shampoo? I consider this lip scrub to be…
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