Edible stories told here
Tiny tart flecks of garden fresh rhubarb macerated overnight and baked into easy food processor cream scones baked to golden brown and topped with a quick pink grapefruit glaze. What to do when the rhubarb arrives? Just a few short weeks ago I actually purchased Rhubarb at the farmers’ market and the rhubarb gods said […]
Five ingredients, twenty minutes, tender, flavorful. These pickle brine biscuits, lined with a green layer of pesto, just happen to be vegan. I’ve been happy to test and re-test this recipe over the last few days. These make an amazing lid for egg salad (or its faux egg alternative if vegan is your thing). My […]
I never make the same biscuit twice. The liquid varies depending on what’s in the fridge, sometimes yogurt (the European variety, thinner than it’s American or Greek cousins) or buttermilk, if all I have is plain milk I vary the acids added. I doubled up for these Blue Cheese Green Chile Scones because I wanted […]
Not too sweet and subtly spiced, these scones aren’t going to win any beauty pageants. The tender, almost cake like crumb, and a generous portion of fresh blackberries means either using a fork or getting your fingers stained with berry juice, but what’s summer without a bit of berry juice? I adapted my recipe from […]
“What’s that?” Her hands are covered in butter but she’s scratching her nose oblivious and the cabinet doors are also buttered and floured- ready to bake. The homey scent of apple and onion floats around her like a homespun halo. She turns towards you and repeats the question, the tip of her nose decidedly not dairy […]
Ah, holiday leftovers. What to do with the turkey, the ham, the cranberries? The cranberries. The delicious tart and oh so good for you cranberries. Add butter and cream of course.
