Brown is the new Black Bread—our take on a James Beard classic

Rye flour and caraway seeds create a craveable, sandwich-ready middle-European bread. Based on a classic recipe by James Beard. Recipe below.

JULIA CHILD CALLED JAMES BEARD “THE QUINTESSENTIAL AMERICAN COOK.” Beard was one of America’s modern culinary pioneers. He published his first cookbook in 1940; right after World War II, he hosted one of the first cooking shows, I Love to Eat; in 1955, he established The James Beard Cooking School, and, says the James Bead Foundation website, “He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women’s clubs, other cooking schools and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage.” Continue reading “Brown is the new Black Bread—our take on a James Beard classic” →

Tinkering with a perfect, simple classic: the Perfectly Chocolate Cake

A perfectly simple (really simple) classic chocolate cake gets more interesting with cayenne pepper, cinnamon and buttermilk. Recipe below.

YESTERDAY WAS MY BIRTHDAY AND TODAY I AM EATING A PIECE OF CAKE while I write about cake. Originally I intended to get fancy and order a cake—to have it delivered or pick it up somewhere. But in the interest of self-preservation, we are still not going into shops, and as I hunted around here in Chicago, I found that pretty much nobody offered contactless curbside pickup of cakes (and I can’t blame them, what with Christmas and all). And the delivery options scared the pants off me. $200 for a cake? For two people? EEEEEEEEEEEE Naw. Continue reading “Tinkering with a perfect, simple classic: the Perfectly Chocolate Cake” →

Perfect for giving—or keeping for yourself: Pecan Rosemary Shortbread Cookies

Pecans, rosemary, plenty of butter and not too much sugar make rich, satisfying and not-too-sweet cookies. Recipe below.

THE HOLIDAYS ARE UPON US. DIFFERENT, BUT STILL HERE. We’ve been sending and receiving packages, mostly not gift wrapped, sent directly by the company (and often from the maker): “You guys are getting a package from a potter in Racine today—don’t open it!” And you know what ships well? Or drops off on doorsteps? Cookies! Continue reading “Perfect for giving—or keeping for yourself: Pecan Rosemary Shortbread Cookies” →

Perfectly imperfect: Apple and Dried Apricot Galette

The rustic shape of this delicious galette made with apples, dried apricots and thyme is one of its charms. Recipe below.

TERRY AND I HAVE A FONDNESS FOR IMPERFECT THINGS. Our favorite piece of furniture is an old farmhouse cupboard we got at some flea market years ago, with chipped gray paint, slightly wavy glass in the doors, little drawer pulls that are not quite tight and stubbornly refuse to ever be tightened, and feet that speak of years of hard work and being banged and knocked into in some hard-working kitchen. It leans back ever so slightly—the place where we keep it, in the tiny hallway leading to our kitchen, allows it to rest its top against the wall. It’s tragic and odd and we love it. Continue reading “Perfectly imperfect: Apple and Dried Apricot Galette” →

Because sometimes you just need cake: Blueberry Lemon Rosemary Bundt Cake

Fresh fruit, lemon juice and rosemary flavor this homey, comforting bundt cake. Recipe below.

EVERYBODY, EVERYBODY LOVES CAKE. When you want to celebrate, when you need to celebrate, when you’re feeling festive or dejected or delighted, the answer is cake. When you need excitement and soothing: cake. When your spirits need lifting: cake. Continue reading “Because sometimes you just need cake: Blueberry Lemon Rosemary Bundt Cake” →

A much needed taste of home: Detroit-style Pizza

A Detroit favorite, this pan-baked pizza is versatile, easy to make and delicious. Recipe below.

I MISS DETROIT SO MUCH. Since the pandemic started, we have not been anywhere that is not here. We have not been outside the city limits. No one except one of our kids has been in our house, and we have not been in anyone’s house, or in a restaurant, or a store, or a bar, or a hotel, or the office. Our offices are entirely remote (some people at my workplace think we will not reopen for five years). Our usual frequent road trips and train trips and lazy weekends spent wandering around Wisconsin or Michigan and quick drop-ins to see the kids—that has not happened. We miss the kids so much. We miss our familiar places so much. We miss Detroit so much. Continue reading “A much needed taste of home: Detroit-style Pizza” →

Captain’s log, supplemental: No-Knead Loaf Pan Bread

Adjusting some ingredient amounts and using a loaf pan makes our original no-knead bread faster rising and sandwich friendly. Recipe below.

WE’VE BEEN BINGE WATCHING STAR TREK, specifically The Next Generation. There’s just something comforting about the ensemble cast’s interactions and development, the late ’80s hairstyles of the future (and late ’80s views of future technology—who knew iPads would still be with us?), the creative technobabble…

Steeped in this fun alternate universe, when we started thinking about making a loaf pan version of our no-knead bread, I wondered aloud if it needed its own post, or if it was merely a “captain’s log, supplemental.” Continue reading “Captain’s log, supplemental: No-Knead Loaf Pan Bread” →

Mastering secrets and Blueberry Thyme Scones

Fresh blueberries, thyme, lemon zest and juice—and two insider tips—create light, delicious scones. Recipe below.

BY NOW, PROBABLY EVERYONE HAS HEARD OF MASTERCLASS, where masters of their crafts in various fields teach online classes. The creative agency where I work gave us all MasterClass subscriptions so we could learn whatever caught our imaginations while we’re all stuck at home. But being a creative agency, we of course took it further. We’ve started doing our own master classes, with colleagues sharing their own special skills. These scones are a direct result of that. Continue reading “Mastering secrets and Blueberry Thyme Scones” →

Yes, that ridiculously easy, amazingly delicious bread: No-knead Bread

Five or six ingredients, including water, and no kneading, no fuss, produce a bread you’ll be happy to eat and proud to serve. Recipe—and a lively buttermilk variation—below.

HELLO. PRINCE AND PRINCESS OF PROCRASTINATION HERE, reporting from the land of quarantine. Finally, what? 14? years after Mark Bittman published the no-knead bread recipe in The New York Times, the single most popular recipe that paper has ever run, we’ve gotten around to making it. Continue reading “Yes, that ridiculously easy, amazingly delicious bread: No-knead Bread” →

Cinnamon Rolls, almost like my mother made

Un-iced and not overly sweet, this cinnamon roll is a perfect dessert, breakfast or anytime snack. Recipe below.

[su_dropcap style=”flat”]Y[/su_dropcap]ou know how sometimes someone says a thing to you that unexpectedly puts everything in a whole new light? That opens a doorway where, for the longest and most wearying time, you’d just seen the same dull wall? Continue reading “Cinnamon Rolls, almost like my mother made” →