I am back in Seattle after a month in the Basque Country (did you see the photos on Instagram?). The first cake I made after we returned was this apricot and olive oil cake that we ate for breakfast. The simplest cake that you can make with any fruit, really. Here is how. Apricot and Olive Oil ...
I like to keep frozen pastry dough in the freezer for when I am in a pinch for dessert. Make a large batch of dough, divide it into disks and freeze for a later day. There is always room for tart when you have dough in the freezer. Take it out of the freezer into ...
I woke up Friday morning feeling lighter."Did you know I am finished photographing all the recipes from the book?" I asked C. Yes, I was. I am. And it feels wonderful. I am sure as time passes and I revisit the same recipes and images over and over again, there will be many changes I ...
If you have been following this blog for some time, it will be no surprise to you that I have a tremendous sense of melancholy and nostalgia when it comes to food and all memories associated with it. I very much romanticize about the act of cooking and eating.Through the process of writing this book, ...
Last week was a whirlwind of events and travel. I packed my bags and my little M. and flew out to New York to attend the Martha Stewart Blogger party. It was so fantastic to finally meet editors and fellow bloggers in person and catch up with friends I hadn't seen in a while like ...