Tradition – Hermit Cookies

Keeping a Tradition Alive One thing that has remained in my family over four generations is my great grandmother’s delicious and addictive hermit cookies. As it turns out, hermits is a type of cookie (which these days most people have never heard of), so this is my family’s version of this spice cookie with raisins

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Bespoke–Blackberry Pie

Family recipes have a unique way of linking the generations. Each one tells its own story and conjures up its own set of memories. This delicate and beautiful video tells the story of how three generations of women have found inspiration and solace through baking, and how one particular recipe acts as a common thread.

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The 5 Keys to Great Coffee

I began drinking coffee sometime during the seventies; a period in American history which could easily be labelled as the dark ages. (And when I say dark, I’m not referring to the roast.) In those days, cafes were non-existent. Few outside of Seattle had ever heard of Starbucks, and the only place to go for

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How to Brew Chemex Coffee

In this step-by-step video, our friends at Elemental Coffee Roasters in Oklahoma City show you how to make great tasting coffee at home using a Chemex, one of the most popular and effective methods for brewing home coffee.

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Pumpkin Puree

Most pumpkin recipes call for a pureed form of the winter squash. You could bother with peeling, cutting and boiling the pumpkin meat, or you could use this simple technique that roasts the pumpkin right in the rind. A moderate oven, about 350°F (175°C) will help evaporate the water while allowing the sugars to caramelize

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Lemon Posset

While writing this profile on lemons, I asked a group of food writers, “What’s the quintessential lemon dessert?”  As one would imagine, all the classics were suggested–lemon bars, lemon meringue pie, lemon pound cake, etc.  But it was a writer from the UK who got my attention with a suggestion of lemon posset. I had never heard of it

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Authentic Belgian Waffles

If you order Belgian waffles for breakfast in Brussels, don’t be surprised if the waiter gives you a curious look.  What we Americans refer to as “Belgian” waffles—thick with deep pockets, crispy on the outside, and moist and airy on the inside—do not exist in the land of their namesake. They’re actually a variation of Gaufres

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Secrets to German Potato Salad

Often what passes for German Potato Salad here in the U.S. is so far removed from the real thing it’s a wonder international laws aren’t violated.  Some believe all it takes is a little oil, vinegar and bacon, but dump and stir recipes usually yield an oily, gloppy mess.  It takes a little German know-how

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