One has a rather small window to make this classic French dessert. It’s a bit of a waiting game. First you wait patiently for the first of the dark, sweet cherries to make their grand appearance. I shop almost daily … Continue reading
If dreams were make of cake it would be this stunning LEMON BUNDT CAKE. I love any dessert made with lemon – tarts, bars, loaves, cookies. This cake is at the very top of my list of favorite lemon … Continue reading
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This is the type of sour cream coffee cake you’ll make over and over again. You’ll love the way it’s heavenly cinnamon smell will fill your kitchen. It has a beautifully tender and fine crumb. It keeps very … Continue reading
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This is a dream of a cake to make. Just two bowls, one for the wet ingredients and one for the dry. If you don’t have a standing mixer you can make the out-of-this world cream cheese icing in your … Continue reading
There are those days when you want to bite into an oatmeal cookie that’s a little over the top. A superlative chewy cookie with just the right amount of old fashioned rolled oats, nuts, chocolate and fruit. A cookie with … Continue reading
My recipe for CHICKEN WITH MUSTARD AND RED PEPPER is a riff on a recipe by Patricia Wells. Her book, THE PARIS COOKBOOK. To read or cook from it is pure delight. I use French Dijon and coarse-grain French Dijon, … Continue reading
The most loved, most used of all my many baking cookbooks is tattered, torn, mended and scribbled. More than fifty years ago it came free with a bag of Robin Hood Flour. I adore anything baked with cherries. This … Continue reading
I like to make a splash with holiday hors d’oeuvres. Step out of the ordinary. Conjure up the unexpected. There is nothing more wonderful. Nothing more special than freshly baked homemade crackers. These are a snap to make. A double … Continue reading
It is every baker’s dream. The ability to whip up the perfect pie with a crust so light and flaky and delicious you chase the last crumbs around your dessert plate. There’s more than a baker’s dozen way of making … Continue reading
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It is the attention to detail. The little extra that pushes something over the top that take it from very good to extraordinary. And when that extraordinary itself is truly magnificent you have pure gold. During our restaurant years every … Continue reading
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