Usa

While a certain part of me feels the nostalgic draw of a can of wobbly cranberry sauce, once I had made and tried making a more grown up version, there was no going back....

These are effectively a brioche dough with a little butter and a book fold to give them their characteristic shape. As far as I’m concerned, they’re essential for Thanksgiving. Though they’re great at any time of year....

This is a transcription of Chris Young’s from-frozen turkey roasting method. I’ve made a few adaptations to avoid ultra-processed foods (as in the browning elixir) and for my own particular equipment....

This is based on a recipe due to Stella Parks with some modifications as I’ve adapated it to my own kitchen and preferences. I usually have King Arthur white whole wheat flour on hand, which is what I use when I make these muffins....

When I’m really pressed for time and need a summer dessert, something like this is my go-to. It’s truly the work of minutes to throw together, and really takes advantage of great in-season blueberries....

While it may not stand up to logical scrutiny, I’m a big fan of dried currants and not so much a fan of raisins. Thus: the currant oatmeal cookie. A classic tuned to my whims....

I stole the concept for this dish from a great restaurant in Portland, Oregon. I’d like to think I’ve made this at home often enough to call this my take....

This recipe comes to me almost exactly from my favorite YouTube channel, Boulangerie Pas à pas. I won’t pretend these are quite as easy as popping to the store and buying burger buns....

According to my notebook, this was at least initially inspired by a Felicity Cloake column, though which one is lost to the sands of time. These are great to toss together when there’s some excellent summer fruit to be enjoyed....

Based solely on my experience buying groceries, I’d say granola has gone mainstream. At the point you can buy something pre-packaged that’s been flavored with real Madagascar vanilla, it’s not exactly hippie food any more....