A baking book can do two things to make me cry. One is printing cup measures instead of weights. The other is calling for active dry yeast.
At least in the case of cup measure, there’s a genuine reason for the madness: most Americans don’t own a kitchen scale and are too stubborn to buy one. […]
Here’s how my best Cornish pasty came out this year:
It looks like some kind of strange creature, doesn’t it?
Every year it’s the same thing: I really get the hang of the crimping part as I’m making the final pasty. I noticed while looking at other pasty pictures on Flickr (note: just using the tag “pasty” […]
As Iris might put it, I just love parsnips. Yesterday we got an auspicious-looking bunch of skinny ones at the University Farmers Market, and I tossed them with olive oil, salt, and pepper, and roasted them for about half an hour until the tips were crunchy and the rest soft and lightly browned. They were […]
Today in the Seattle Times I have an article about enchiladas:
Resurrecting a Recipe
I think this is the best recipe I’ve ever published. I had very little to do with it. The original idea (stacked green enchiladas on top of spicy beans) comes from the late Barbacoa restaurant in Seattle, and the specifics come from Robb […]
We were just finishing our hot dogs.
Laurie: I’m going to have some pumpkin ice cream. Would you like some? Iris: Yes. Me: No thanks. Iris: Yeah, you just had a big hearty lunch.
