Here is a collection of some of my favorite baking projects that feel spring appropriate. Spring is a tricky season for those of us in the northern part of the United States, because we’re craving fresh flavors after a long winter, but there isn’t much produce in season. The temperatures can swing wildly, so we …
Spring
“It is not enough that yearly, down this hill, April Comes like an idiot, babbling and strewing flowers.” –Edna St. Vincent Millay “Spring” The cacophony of the Trump era has made it hard for me to focus on much in the way of culture. The political news is too much with us, and it can …
Last week was the first week for peas at the market. It’s a time I look forward to every year, and it never seems to come soon enough. There’s something special about really fresh peas. When I was growing up in Michigan, even though I wasn’t much of a vegetable eater as a kid, I …
I tend to think of rhubarb as a fruit, even though, botanically, it’s a vegetable. I make the traditional crisps and crumbles and jams and pies with it. I usually toss it with sugar and cook it until it slumps into a puddle of its own juices (like in this rhubarb crumble or these strawberry …
When it comes to springtime foraged vegetables, ramps (also known as wild leeks), have gotten the bulk of the chef and food world attention. I like ramps as much as the next tedious food geek droning on about the pungent wonders of spring’s first local seasonal edible green thing, but there’s some concern that the …
For a number of years in my late twenties and early thirties, Dan and I and a group of friends took turns hosting fortnightly dinner parties where we cooked a meal and played board games and enjoyed each other’s company. (We also passed around an infamous set of poorly made, tangled chimes that had originally …