TBT Recipe: Brian’s Dill Dip

TBT Recipe: Brian’s Dill Dip

It’s summer. Happens every year, mostly. As long as you don’t live in Seattle. From a few years ago, here’s an intense summer dip. No onion soup mix here. Real, natural, ideally out of your garden ingredients. Bribe is such an ugly four-letter word....
Leek and Goat’s Cheese Picnic Loaf

Leek and Goat’s Cheese Picnic Loaf

This recipe comes from Gail’s Artisan Bread. Roy Levy and Gail Mejia wrote this cookbook based on their bakery experiences in London. The intent was to provide great [aka French quality] bread in a town that was not famous for its bread baking. The first store opened...
Lemon-Lime Icebox Bars from Sprinkles

Lemon-Lime Icebox Bars from Sprinkles

Too often we knock off cookies as quickly as possible. A pan of brownies. A tray of dollops of chocolate chip batter. Fast and furious. I know: a cookie pang requires speed. Cookies can, and sometimes should, be made differently, with a more subtle attitude. Think of...
Matambre from 100 Ways with Eggs

Matambre from 100 Ways with Eggs

What is Argentinian food? Beef, you thought beef, right? And right you are. Beef is central to the, but beef never becomes boring in Argentina. There is more than meets the grill. Argentina has a complex social mix of immigrants. In many ways, it could be described as...
Remembering Flo Braker: Devil’s Food Cake

Remembering Flo Braker: Devil’s Food Cake

We learned on Friday that Flo Braker has died. Do you know the name? She was not as famous as Julia Child, but, she was surely as important, one of the seminal bakers in America in the last century. She wrote only three cookbooks, but hundreds of newspaper columns....