Viennese Walnut Crescents I’ve been making these cookies at Christmastime ever since my children were old enough to eat them. In fact, even earlier since their father was a first-class cookie maven, so…
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Sweets and desserts
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The solstice! And Maine is at its most glorious—the longest, sweetest days of the year. Even on a day like today when rain clatters on the rooftops and soaks deep into the…
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Apple pie for breakfast! My first job many years ago was at a B&B on a sheep farm where the farmer had his breakfast after tending his animals and before going off…
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If you like to bake with extra-virgin olive oil, as I do, you should be just as fussy and particular about the kind of oil you use to make cakes, cookies, and…
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Last week’s olive oil lecture at Boston University (“everything you need to know about choosing and using extra-virgin”) was a sell-out and a gratifying success, but I especially enjoyed working with the…
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I just spent two days making orange marmalade with son Nico and his wife. Elegant citrus aromas filled the house as we simmered, stirred, tested and retested, and the result: five jars of a…
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Last night was Twelfth Night, the night of the twelfth—and last–day of Christmas when by long-standing British tradition you’re supposed to eat up the last of the Christmas pudding, which I did,…
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Adapted from Article published in Zester Daily http://www.zesterdaily.com/baking/653-apple-tarte-tatin Tarte Tatin was invented, so we are told, late in the 19th century by one of the two Tatin sisters, les demoiselles Tatin,…
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Some years ago, a Swedish woman named Lotta spent time on the Penobscot Bay island of North Haven. This recipe is adapted from the one she left behind, which has become a…