Rice Pudding

A while back I decided that my cooking needed to include more whole grains.  I searched the internet and kept coming back to a site that I’d heard a lot about:  Anson Mills.  Anson Mills is a purveyor of heirloom and organic grains.  Based in Columbia, South Carolina, they specialize in all manner of whole grains, from wheat, corn and rice, to farro and buckwheat.  There are specialty flours for baking and whole grains for both savory and sweet applications. read more

Anadama Bread

Isn’t it amazing how quickly one can adapt to a new climate?  After months of high California heat I’m finding temperatures in the 70’s a little chilly.  And those 50’s at night?  Wow, get out the sweaters and hot beverages right now!  Last weekend’s Farmer’s Market yielded the usual perfect seasonal bounty and I was off on a soup and bread-making spree. read more

Pumpkin Chiffon Cake

At last!  Cooler weather and the chance to enjoy fall flavors and oven-baked goodies has come to Northern California.  And, some rain has refreshed our parched earth, to the extent that our roses are blooming.  There is not the usual change of color to the foliage, but it is there, to a lesser degree.

Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

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Mushroom Bread Pudding

I have been baking up a storm here this past week, breaking in my new oven and all.  There has been an abundance of sweet treats, like apple and pear pie, pumpkin gooey butter cake, and plum- topped coffee cake.  And now I am in the mood for savory autumn flavors.  Is stuffing as popular a savory side dish in your family as it is in ours?  If so, then this version, a savory bread pudding, is simply stuffing, kicked up a notch (or two). read more


The high heat of Northern California and a finicky oven have put me in a state of “baking withdrawal”.  So when the heat abated at the beginning of this week, I got busy in the kitchen.  What a great feeling to get my hands on some yeast dough again!  I love the process of mixing, kneading, and proofing dough. read more

Fig Muffins

Do you love to collect cookbooks as much as I do?  Are you the kind of person who waits patiently for that special book, the one from a popular restaurant with a menu you would desperately love to recreate in your own home?  One day Amazon sends you a kindly reminder:  that book on your wishlist is available.  You hastily place the order, without carefully scrutinizing the reviews (after all, a prominent Food Network star gushed about this book).  And then, you get in the kitchen to try a recipe… read more

Grand Aioli

In the heat of summer there is still a need for delicious and substantial food.  The simplest of ingredients can be elevated to gourmet status with the addition of a knock-out sauce.  Herein is the magic of the Grand Aioli, a classic dish of Provence.  In the tradition of French cuisine, fresh vegetables, at their peak of flavor, are simply poached, and served with similarly prepared white fish and shellfish.  What makes these ingredients rise to culinary celebrity status is an amazing garlic sauce.

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Melon with Daiquiri Syrup

This weekend’s Farmer’s Market trip yielded an abundance of melon, all at the peak of ripeness and flavor.  Ordinarily the melon-lover of the family devours this favorite fruit of his simply; he scoops out the seeds and fills the space with the best vanilla ice cream.  But I was looking for a different take on fresh melon, a simple but attractive dessert with both taste and eye appeal. read more