January brings with it a bounty of good intentions to eat better. The problem is that for those of us in cold climates, it’s winter which means that we rarely want salads and smoothies.
I found myself with a craving for a gingerbread Bundt cake.
I had never actually made one before, but I had a clear picture in my head of what I wanted it to be.
Are there still people out there pretending that quiche is some kind of effete food?
Because that’s bosh.
These crispy-topped brown sugar bars are at once familiar and surprising.
The ingredient list is short and grocery store and pantry-friendly.
There’s something about short days and cold weather that make cake seem like a reasonable breakfast option.
I’m always on the lookout for fall and winter dishes that feel light and fresh but still seasonally appropriate.