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Strawberry Fraisier with Lillet Chiffon Cake

I woke up this morning to discover that the United Kingdom has voted to leave the European Union. It’s a shocking result, that leaves me feeling like the whole world has gone utterly mad. Even as an American, I’ve been able to enjoy the benefits of open borders between EU countries in my travels and …

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Rhubarb Crumble, an orange-vanilla scented treat

Spring has, at long last, sprung. The tree outside the living room window is in full leaf. The neighborhood is dotted with colorful blooms. The farmers markets have opened. On a damp, foggy Wednesday morning, I loaded up on asparagus and spring onions and French breakfast radishes and pastured eggs from some of my favorite …

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Maple Nut Granola, big-clustered goodness

This granola has been a breakfast staple for me for years. I’ve made more batches of it than I can count. It has evolved slowly as I’ve figured out how to make it the big-clustered, not-too-sweet, crunchy-but-not-so-hard-it-scrapes-the-roof-of-my-mouth cereal I crave. There are, if I count correctly, approximately eleventy-billion versions of granola out there. People add …

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Rosemary Pine Nut Cookies, delicate and buttery

These cookies are so delicate. They are crisp and buttery and nutty with complex sweetness from the honey and subtle herbaceousness from the rosemary. They are cookies for grown ups. They come from Nancy Silverton’s Mozza Cookbook, a wonderful collection of antipasti and pastas and pizzas and lovely Italian dolce. I took some liberties with …

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