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Cast Iron Cookery: Strawberry-Rhubarb Upside-Down Cake

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Like movies I could watch over and over again, or books I'm happy to revisit regularly, I rarely tire of certain seasonal recipes; in this case strawberry-rhubarb upside-down...

Dressed Up for Easter: Frangipane Strawberry Rhubarb Pie

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fraigipane strawberry rhubarb pie
  Winter serves up some lean pie months, at least in the fresh fruit category. After exhausting my local supply of Meyer lemons for Shaker lemon...

Ever Eat a Maple Blossom?

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Maple Blossoms Fried, Frittered and Served When I was a kid, Euell Gibbons was a household name. Known by many as the Father of Modern...

Linda′s Amazingly Moist Oatmeal Molasses Cake

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oatmeal molasses cake
My friend Linda is a gifted baker, the kind of baker who can conjure from memory, and woo with taste. On Facebook, I can...

Free Range Fruitcake: Something to Cluck About!

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Free Range Fruitcake
Fruitcake, oh fruitcake, how I do love thee… Oh, go ahead, start with your jokes, mock the baked good that moonlights as a doorstop, wrecking...

Roasted Carrot Soup, Rib-Sticking Good

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roasted carrots in a bowl
The Pacific Ocean hugs our coast with a warming embrace, usually that is. But in a game of meteorological rock-paper-scissors, the arctic air mass...

Quince Chutney: Condiment with a Kick

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quince chutney on bread
Chutneys are one of those things I discovered late in life. A friend (with more culinary savvy than I) plunked a jar of Major...

Bacon Bits on Demand

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Bacon bits, bacon bits, right at my fingertips. Announcing she had something for me, Karen cracked open the farmhouse freezer like a back-room safe. Standing...

Plum Crazy for a Cake Called Buckle

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plum buckle cake
Plum buckle: a delicious marriage of cake and fruit Picking plums is its own reward. The trees are small, the fruit easily reached and sampling...

Peach Pie: How Do I Love Thee

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Slice of heaven... Peach pie how do I love thee, let me count the ways (With sincere apologies to Elizabeth Barrett Browning) I love thee to the depth...