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Berry Almond Custard Tarts
My mother’s berry custard tarts are legendary, and always perfect. Whenever I make a berry custard tart, however, there is at least a 20% chance that my custard will spitefully and wilfully refuse to...
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Apricot Caramel Upside-Down Cake
I’m one of those people who is chronically unable to accept compliments regarding my cooking. I can go further: I am a chronic apologist for my own food. This is such a consistent issue that I made a...
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Southern-Style Whey Crumpets
For as long as I can remember, I have been fascinated by the food people eat in books. Reading descriptions of food in fiction, I remember thoughts along the lines of “I want to eat that,” and, as I...
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Cranberry-Plum Coffee Cake with Ginger and Macadamia Streusel
I’m back in Seattle in the fall, which is one of my favorite times of the year here. Since I arrived last week, at least four separate people have told me that I just missed one of the most spectacular...
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Lemon Almond Poppy Seed Cake with Lemon Crème Fraiche Glaze
Happy New Year everyone! Here’s a sweet treat to send you into 2013, a virtual hug from me to you. This is a very easy, very delicious cake. My oven’s finally been repaired (hurrah!) and I wanted to...
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Chocolate Chip Walnut Banana Bread
Although it’s not commonly taught, I think that everyone is familiar with Newton’s law of bananas. That law is: no matter how large or small a bunch of bananas you buy or the size of your family, there...
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Dark Chocolate Blood Orange Cake with Blood Orange Buttercream
There is something that feels literally magical about the start of blood orange season. A few weeks after the excitement of Christmas and New Year’s has died, when we’ve glumly settled into the January...
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Chocolate Almond Lime Semolina Cake
This cake is the happy result of an experiment in gluten-free baking* for my Lovely Flatmate, who is gluten-intolerant, but lacks the willpower to resist my baked goods. It’s based loosely on a Greek...
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Rhubarb and Custard Victoria Sponge
Many apologies for the long hiatus between blog posts. I have been travelling, eating, playing, and of course cooking. I’ve got fun posts coming up, including my new favorite restaurant in Paris and my...
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Rhubarb Lime Vanilla Bean Sorbet
I rediscovered my passion for obsession with making ice cream when I co-hosted a dinner party with my lovely and talented friend Nicola last month. Nicola is the owner and founder of...
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Roasted Strawberry Cheesecake Muffins
Late spring in the Pacific Northwest has been unusually warm and sunny this year. In the last weeks of May, early strawberries start appearing at farmers markets, and by June, on sunny Saturdays, I...
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Raspberry Salted Pine Nut Brittle Ice Cream
So I had another post in the line-up to publish today, but with the east coast, England, and northern Europe choking in a heat wave, I felt that I should bump something cool, refreshing, and summery to...
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Nectarine Shortcakes with Nectarine Butter Caramel
The end of summer is bittersweet. In the Pacific Northwest at midsummer it gets dark at 10 p.m., but by the end of August the days get shorter, the nights cooler, and the rain begins to return. This...
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Peach Upside-Down Cake
The last of the peaches. Parental scoffing notwithstanding, I found using up 25 pounds of peaches a formidable task. Despite making six quarts of canned peaches, four jars of peach jam, peach salsa,...
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Cranberry Kuchen
My blogging has suffered, as of late, as has my cooking, due to a constellation of issues – a remodel, a heavy workload, and a short-term food-writing project, which has occupied much of my evenings,...
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Southern-Style Frosted Cinnamon Rolls
The thing that I love most about baking in the American South is the blithe disregard for caloric content and cholesterol. A close second is the Southern fondness for, well, stickiness. Gooey frostings...
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Pistachio and Cashew Baklava Fingers
Before I set out to make baklava, a friend of Greek origin advised me, “don’t hold back on the syrup.” This is sound advice. Baklava is a traditional dessert in countries that were part of the former...
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