Baked beans are part of my heritage in two ways. They're a New England thing, and my paternal grandfather's people started out there when...
Super Simple Sourdough . There's nothing really difficult about sourdough. Making a sourdough starter is straightforward enough, but unle...
Tangerine marmalade can be made well past the traditional marmalade-making months of January and February (Seville orange season), usin...
Making an all-butter pie crust by hand may not be quite as quick as with a food processor, but this method is just about as easy. You can...
Tangerine marmalade can be made well past the traditional marmalade-making months of January and February (Seville orange season), usin...
Satsuma marmalade had been on my to-do list for ages when I learned of a marmalade competition being held within walking distance of wher...
Aberdeen butteries, also known as rowies, are Scottish pastry-like bread rolls; flaky, buttery, flattened rolls that are sort of like ru...
Satsuma marmalade had been on my to-do list for ages when I learned of a marmalade competition being held within walking distance of wher...
Flour tortillas of the store-bought variety usually have a lot of questionable ingredients that leave an odd aftertaste. But some o...
Potato-Leek Soup, thick and creamy, is the classic winter soup of the British Isles. A lot of people in the US (like the grocery checker ...
So many muffins you buy, lemon poppy seed or any kind, are actually cupcakes, loaded with sugar. The reason I often prefer a muffin ove...
This sourdough sandwich bread is a classic sourdough bread, meaning it is made without the addition of commercial yeast. Baked in a loaf...
Sourdough bread has become a staple in our house. I make it in loaf tins for sandwiches ( Sourdough Sandwich Bread ) or in artisan loave...
Fresh cranberry sauce is the jewel of the autumn table. Even if it didn't taste better than canned, I'd prefer it just for its beauty. B...
Oatmeal cookies were my favorite as a child, and they still are. Maybe because I can feel perfectly fine about eating them for breakfast....
Custard tarts are a British classic, one you might recall as Lionel's favorite treat (and a running joke) on that PBS perennial As Time ...
Super Simple Sourdough . There's nothing really difficult about sourdough. Making a sourdough starter is straightforward enough, but unle...
Quiche is one of those dishes that goes in and out of favor with the trendy set, but I've always liked it. And it was a mainstay in m...
I'm one of those cooks/bakers who can somehow manage to use dozens of bowls/pans/utensils to make one thing! I don't know how it ha...
Chelsea buns are what I make (or call what I make) when my traditional English baking genes are stirring. Other times, I might make (or c...
How I came to make my famous vegetarian shepherd's pie (shepherd less pie) this week: I was visiting Foodbat.com t...
Blackberry cobbler, the way I make it, is like blackberry pie only much easier. I make it with my usual pie crust but with a little twis...
